Caramel-Pecan Cheesecake Bars

• 1 cup pecan pieces, divided
• 1-1/2 cups crushed Nilla Vanilla Wafers (about 50 wafers)
• 1/4 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 4 eggs
• 24 Kraft Caramels
• 1 Tbsp. water
• 3 oz. Baker's Semi-Sweet Chocolate, melted

1. Preheat oven to 325F.
2. Remove 1/2 cup of the pecans; set aside.
3. Chop remaining pecans.
4. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
5. Mix wafer crumbs, chopped pecans and butter.
6. Press firmly onto bottom of prepared pan.
7. Refrigerate until ready to use.
8. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
9. Add sour cream, flour and vanilla; mix well.
10. Add eggs, one at a time, mixing on low speed after each addition just until blended.
11. Pour over crust.
12. Bake 45 min.
13. or until centre is almost set.
14. Cool completely.
15. Place caramels in microwaveable bowl.
16. Add water.
17. Microwave on HIGH 1 min.
18. or until caramels are completely melted when stirred.
19. Pour over cheesecake; top with the reserved pecans.
20. Drizzle chocolate over cheesecake.
21. Refrigerate at least 4 hours.
22. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
23. Store in tightly covered container in refrigerator.

pecan, nilla vanilla wafers, butter, cream cheese, sugar, sour cream, flour, vanilla, eggs, caramels, water, chocolate

Taken from www.kraftrecipes.com/recipes/caramel-pecan-cheesecake-bars-107114.aspx (may not work)