Philadelphia Caramel-Nut Cheesecake

• 2 cups graham cracker crumbs (Honey Maid)
• sugar, divided (1-1/4 cup)
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 4 (8 ounce) packages Philadelphia Cream Cheese, softened
• 2 teaspoons vanilla
• 1 cup sour cream (Breaksone or Knudsen_)
• 4 eggs
• 14 cup caramel ice cream topping

1. Heat oven to 350 degrees.
2. Line 13 x 9 inch pan with foil, with ends extending over the sides.
3. mix crumbs.
4. 1/2 cup nuts.
5. 1/2 cup sugar.
6. and butter/.
7. press onto bottom of pan.
8. bake 10 minutes.
9. bake cream cheese.
10. remaining sugar
11. and vanilla with mixer.
12. until well blended.
13. Pour over crust.
14. bake 35 minutes or until center is almost set.
15. cool completely.
16. refrigerate 4 hours.
17. top with remaining nuts and.
18. carmel topping.
19. Use foil handles to lift cheesecake from pan.
20. before serving.

graham cracker crumbs, sugar, butter, cream cheese, vanilla, sour cream, eggs, caramel ice cream topping

Taken from www.food.com/recipe/philadelphia-caramel-nut-cheesecake-398062 (may not work)