Easy Praline Cheesecake

• 1 (8 ounce) package cream cheese, softened
• 13 cup sugar
• 1 (8 ounce) container Cool Whip Topping, thawed
• 1 (9 inch) prepared graham cracker crusts
• 13 cup kraft caramel topping
• 14 cup roasted chopped pecans

1. Beat cream cheese and sugar in a large bowl until smooth.
2. Gently stir in the whipped topping.
3. Spread 1 cup of the cream cheese mixture over crust.
4. Top with caramel topping and pecans, spreading evenly.
5. Top with remaining cream cheese mixture.
6. Refrigerate at least 3 hours or until set.

cream cheese, sugar, graham cracker crusts, pecans

Taken from www.food.com/recipe/easy-praline-cheesecake-239164 (may not work)