Easy Caramel Pecan Cheesecake

• 2 pkg. (11.1 oz. each) JELL-O No Bake Real Cheesecake Dessert
• 1/4 cup sugar
• 10 Tbsp. margarine or butter, melted
• 2 Tbsp. water
• 2 cups chopped toasted PLANTERS Pecans, divided
• 1-1/2 cups caramel ice cream topping, divided
• 3 cups cold milk

1. Mix Crust Mixes, sugar, margarine and water in large bowl until well blended.
2. Firmly press half of the crumb mixture 1-1/2 inches up side of 9-inch springform pan.
3. Press remaining crumb mixture firmly onto bottom of pan, using bottom of a dry measuring cup.
4. Sprinkle 1 cup of the pecans onto bottom of crust.
5. Drizzle with 3/4 cup of the caramel topping.
6. Pour milk into large bowl.
7. Add Filling Mixes.
8. Beat with electric mixer on low speed just until blended.
9. Beat on medium speed 3 minutes.
10. (Filling will be thick.)
11. Spoon into crust.
12. Refrigerate at least 1 hour or until firm.
13. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
14. Sprinkle with remaining 1 cup pecans and drizzle with remaining 3/4 cup caramel topping just before serving.
15. Store leftover cheesecake in refrigerator.

dessert, sugar, margarine, water, pecans, caramel ice cream topping, cold milk

Taken from www.kraftrecipes.com/recipes/easy-caramel-pecan-cheesecake-53572.aspx (may not work)