Easy Caramel-Pecan Cheesecake

• 1-1/4 cups graham cracker crumbs
• 1/2 cup plus 3 Tbsp. sugar, divided
• 1/4 cup butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 tsp. vanilla
• 2 eggs
• 20 KRAFT Caramels
• 2 Tbsp. milk
• 1/2 cup chopped PLANTERS Pecans

1. Heat oven to 350F.
2. Combine graham crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom and up side of 9-inch pie plate.
4. Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Microwave caramels and milk in microwaveable bowl on HIGH 1 min., stirring after 30 sec.
7. Continue microwaving and stirring in 10-sec.
8. intervals until caramels are completely melted.
9. Stir in nuts.
10. Pour into crust; cover with cream cheese batter.
11. Bake 40 min.
12. or until center is almost set.
13. Cool completely.
14. Refrigerate 3 hours.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, vanilla, eggs, caramels, milk, pecans

Taken from www.kraftrecipes.com/recipes/easy-caramel-pecan-cheesecake-186665.aspx (may not work)