Ingredients
- Crust:
- 1 1/2 cups crushed vanilla wafers,
- (about 45 wafers)
- 1/4 cup sugar
- 1/4 cup butter, melted
- 16 whole vanilla wafers
- Filling:
- 24 oz. (3 pkgs.) cream cheese, softened
- 1 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 3 eggs, lightly beaten
- Topping:
- 25 caramels
- 2 Tablespoons milk
- 1/2 cup chopped pecans, toasted
Preparation
Step 1
In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of a greased 9-inch springform pan. Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan onto a baking sheet. Bake at 300° for 60 minutes. Turn oven off and prop door open with a wooden spoon handle and leave cake in the oven for an additional 30-40 minutes. Original recipe says- to bake at 325° for 55-60 minutes or till center is almost set. Cool on wire rack for ten minutes then carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Place Caramels and milk into a microwave safe bowl. Microwave uncovered, on high for 1 minute; stir until smooth. Drizzle/pour/spread - whatever - the caramel mixture over the cheesecake and sprinkle with pecans. Refrigerate leftovers.