PHILADELPHIA Caramel-Nut Cheesecake

• 2 cups graham cracker crumbs
• 1 cup PLANTERS COCKTAIL Peanuts, chopped, divided
• 1-1/4 cups sugar, divided
• 6 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs
• 1/4 cup caramel ice cream topping

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan.
4. Bake 10 min.
5. Meanwhile, beat cream cheese, remaining sugar and vanilla with mixer until well blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, beating after each just until blended.
8. Pour over crust.
9. Bake 35 min.
10. or until center is almost set; cool completely.
11. Refrigerate 4 hours.
12. Top with remaining nuts and caramel topping.
13. Use foil handles to lift cheesecake from pan before cutting to serve.

graham cracker crumbs, peanuts, sugar, butter, philadelphia cream cheese, vanilla, s, eggs, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/philadelphia-caramel-nut-cheesecake-114502.aspx (may not work)