Caramel Nut Cheesecake Bars

By LoriCaputo

Ingredients

• 1-1/2 cups Graham Crumbs
• 1 cup finely chopped pecans, divided
• 1/4 cup butter, melted
• 1 pkg. (269 g) Kraft Caramels, divided
• 1/4 cup milk, divided
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1 tbs vanilla
• 4 eggs

Preparation

Step 1

HEAT oven to 350°F.
MIX graham crumbs and butter; press onto bottom of 13x 9 inch pan lined with foil extending over sides-grease foil.
RESERVE 4 caramels, 1 Tbsp. milk and 1/4 cup nuts for later use. Microwave remaining caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Stir until caramels are completely melted and mixture is well blended. Stir in remaining nuts; pour over crust.
BEAT cream cheese, sugar; add vanilla and sour cream with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel mixture.
BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MICROWAVE reserved caramels and milk in microwaveable bowl on HIGH 30 sec.; stir until smooth. Drizzle over cheesecake; top with reserved nuts.