Caramel Praline Topped Cheesecake
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter, melted
16 whole vanilla wafers
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten
Topping:
25 caramels
2 tablespoons milk1/2 cup chopped pecans, toasted
Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust.
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 blended. Pour over crust. Place pan on a baking sheet. Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans. Makes 12 servings.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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