PHILADELPHIA Caramel-Pecan Cheesecake

• 1 cup chopped PLANTERS Pecans, divided
• 50 vanilla wafers, finely crushed (about 1-2/3 cups)
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 4 eggs
• 1/4 cup caramel ice cream topping

1. Heat oven to 325F.
2. Chop 1/2 cup nuts finely; mix with wafer crumbs and butter.
3. Press onto bottom of 13x9-inch pan.
4. Refrigerate until ready to use.
5. Beat cream cheese and sugar in large bowl with mixer until blended.
6. Add sour cream, flour and vanilla; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Pour over crust.
9. Bake 45 min.
10. or until center is almost set.
11. Cool.
12. Refrigerate 4 hours.
13. Drizzle with caramel topping; sprinkle with remaining nuts.

pecans, vanilla wafers, butter, philadelphia cream cheese, sugar, s, flour, vanilla, eggs, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/philadelphia-caramel-pecan-cheesecake-75569.aspx (may not work)