Prep
15-30 mins
Cook
5 HRS 50 MIN
Calories
410
Ingredients
56
Nilla Vanilla Wafers, divided
1/4 cup
butter, melted
3 pkg
(250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup
sugar
1 tsp
vanilla
3
eggs
25
Kraft Caramels, unwrapped
3 tbsp
milk
1/2 cup
pecans
Instructions
Step 1
Heat oven to 325°F.
Step 2
Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure.
Step 3
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Step 4
Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Step 5
Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.