Caramel-Praline Cheesecake

• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted
• 1 pkg. (269 g) Kraft Caramels, divided
• 1/4 cup milk, divided
• 1 cup chopped pecans, divided
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs

1. Heat oven to 350F.
2. Cover bottom of 9-inch springform pan with parchment.
3. Mix graham crumbs and butter; press onto bottom of prepared pan.
4. Reserve 4 caramels, 1 Tbsp.
5. milk and 1/4 cup nuts for later use.
6. Microwave remaining caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec.
7. Stir until caramels are completely melted and mixture is well blended.
8. Stir in remaining nuts; pour over crust.
9. Beat cream cheese, sugar and vanilla with mixer until blended.
10. Add eggs, 1 at a time, mixing on low speed after each just until blended.
11. Pour over caramel layer on crust.
12. Bake 45 to 50 min.
13. or until centre is almost set.
14. Run knife around rim of pan to loosen cake; cool before removing rim.
15. Refrigerate cheesecake 4 hours.
16. Microwave reserved caramels and milk in microwaveable bowl on HIGH 30 sec.
17. ; stir until caramels are completely melted and mixture is well blended.
18. Drizzle over cheesecake; sprinkle with reserved nuts.

graham crumbs, butter, caramels, milk, pecans, cream cheese, sugar, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/caramel-praline-cheesecake-87632.aspx (may not work)