Caramel-Pecan Cheesecake Bars

Ingredients

• 0.3 cup butter melted
• 24  caramels kraft
• 1 cup knudsen cream sour
• 32 oz philadelphia cream cheese softened
• 4  eggs 
• 3 Tbsp flour 
• 1 cup planters pecan pieces divided
• 3 oz baker's semi-sweet chocolate 
• 1 cup sugar 
• 1 Tbsp vanilla 
• 1.5 cups vanilla wafers crushed finely
• 1 Tbsp water 

Equipment

• bowl
• frying pan
• oven
• blender
• aluminum foil
• microwave

Directions

1. Heat oven to 325F.
2. Line 13x9-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.
3. Beat cream cheese and sugar in large bowl with mixer until well blended.
4. Add sour cream, flour and vanilla; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 45 min. or until center is almost set. Cool completely.
8. Microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred.
9. 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.