Caramel Pecan Cheesecake Bars

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup pecan pieces, divided (planter's were used)
• 1 1/2 cups crushed vanilla wafers (about 50 nilla wafers)
• 1/4 cup butter, melted
• 32 ounces cream cheese, softened (philadelphia was used)
• 1 cup sugar
• 1 cup sour cream (breakstone's or knudsen was used)
• 3 tablespoons flour
• 1 tablespoon vanilla
• 4 eggs
• 24 caramels (kraft's were used)
• 1 tablespoon water
• 3 semi-sweet chocolate baking squares (baker's was used)

Recipe

• 1 preheat oven to 325°f
• 2 line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• 3 remove 1/2 cup of the pecans; set aside.
• 4 finely chop remaining pecans.
• 5 mix wafer crumbs, chopped pecans and butter.
• 6 press firmly onto bottom of prepared pan.
• 7 refrigerate until ready to use.
• 8 beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• 9 add sour cream, flour and vanilla; mix well.
• 10 add eggs, one at a time, mixing on low speed after each addition just until blended.
• 11 pour over crust.
• 12 bake 45 minute or until center is almost set.
• 13 cool completely.
• 14 place caramels in microwaveable bowl.
• 15 add water.
• 16 microwave on high 1 minute or until caramels are completely melted when stirred.
• 17 pour over cheesecake; top with the reserved pecans.
• 18 melt chocolate as directed on package; drizzle over cheesecake.
• 19 refrigerate at least 4 hours or overnight.
• 20 use foil handles to remove cheesecake from pan before cutting into pieces to serve.
• 21 store in tightly covered container in refrigerator.