Praline Cheesecake

• 66 NILLA Wafers, divided
• 1-1/4 cups sugar, divided
• 1/4 cup margarine or butter, melted
• 3 pkg (8 oz) Cream Cheese, softened
• 1/2 cup Sour Cream
• 1 tsp vanilla
• 3 eggs
• 25 Kraft Caramels
• 3 Tbsp milk
• 1/2 cup chopped PLANTERS Pecans, toasted

• HEAT oven to 325°F.
• CRUSH 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of  9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.
• BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• BAKE 45 to 50 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly.  Pour over cheesecake; top with nuts.

This is very rich. Second time around I left out the Caramel topping.
This is a Kraft recipe and honestly the best Cheesecake I have ever eaten.