Prep Time: 15 min
Total Time: 5 hr min
Makes: 32 servings
1 cup PLANTERS Pecan Pieces, divided
1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
24 KRAFT Caramels
1 Tbsp. water
3 squares BAKER’S Semi-Sweet Baking Chocolate
PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.
KRAFT KITCHENS TIPS
Healthy Living Save 40 calories and 5 grams of fat per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.Substitute Prepare as directed, substituting 1 cup KRAFT Caramel Bits for the KRAFT Caramels.