Caramel-Pecan Cheesecake

• 16 graham crackers, finely crushed (about 2 cups)
• 6 Tbsp. butter, melted
• 35 KRAFT Caramels
• 1/4 cup milk
• 1 cup chopped PLANTERS Pecans
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 1 oz. BAKER'S Semi-Sweet Chocolate

1. Heat oven to 325F.
2. Mix graham crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3. Microwave caramels and milk in small microwaveable bowl on HIGH 2 to 2-1/2 min.
4. or until caramels are completely melted, stirring after each minute.
5. Stir in nuts.
6. Reserve 1/2 cup caramel mixture for topping; drizzle remaining caramel mixture over bottom of crust.
7. Refrigerate 10 min.
8. Beat cream cheese, sugar and vanilla with mixer until well blended.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended.
10. Pour into crust.
11. Bake 1 hour 5 min.
12. to 1 hour 10 min.
13. or until center is almost set.
14. Run knife around rim of pan to loosen cake; cool before removing rim.
15. Refrigerate 4 hours.
16. Top with reserved caramel mixture just before serving.
17. Melt chocolate as directed on package; drizzle over cheesecake.

graham crackers, butter, caramels, milk, pecans, philadelphia cream cheese, sugar, vanilla, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/caramel-pecan-cheesecake-63224.aspx (may not work)