Caramel-Nut Cheesecake

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 3/4 cup sour cream
• 3 eggs
• 1/2 cup peanuts, chopped
• 3 Tbsp. caramel ice cream topping

1. Heat oven to 350 degrees F.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Meanwhile, beat cream cheese, sugar and vanilla with mixer until well blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, beating after each just until blended.
7. Pour over crust.
8. Bake 40 to 45 min.
9. or until centre is almost set; cool completely.
10. Refrigerate 4 hours.
11. Top with nuts and caramel topping just before serving.

honey, butter, cream cheese, sugar, vanilla, sour cream, eggs, peanuts, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/caramel-nut-cheesecake-114761.aspx (may not work)