Caramel Pecan Cheesecake

50 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

1. 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.

2. 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.

3. 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.

Picture and recipe used with permission from Copyright © 1999-2009 eHow, Inc

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