Caramel Pecan Cheesecake





What You Need!
50 NILLA Wafers, crushed (about 1-1/2 cups)
1 cup chopped Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

Make It!
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts and butter; press onto bottom of pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is set.