what you need 1 cup PLANTERS Pecan Pieces, divided 50 NILLA Wafers, finely crushed (about 1-1/2 cups) 1/4 cup 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 4 eggs 24 KRAFT Caramels 1 Tbsp. water 3 squares BAKER’S Semi-Sweet Chocolate make it HEAT oven to 325°F. LINE 13×9-inch pan with foil, with ends of foil extending over sides. Reserve 1/2 cup nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of prepared pan. Refrigerate until ready to use BEAT cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 45 min. or until center is almost set. Cool completely. MICROWAVE caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.
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