Double Caramel-Pecan Cheesecake Bars

Ingredients

• 1 cup brown sugar packed
• 0.3 cup butter melted
• 50  caramels divided kraft
• 0.5 cup knudsen cream sour
• 32 oz philadelphia cream cheese softened
• 3  eggs 
• 2 Tbsp flour 
• 1.5 cups graham cracker crumbs 
• 2 Tbsp granulated sugar 
• 1 cup planters pecans divided coarsely chopped
• 1 Tbsp vanilla 
• 2 Tbsp water divided

Equipment

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

Directions

1. Heat oven to 350F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Combine graham crumbs, 1/2 cup nuts, granulated sugar and butter; press onto bottom of prepared pan.
4. Bake 10 min.
5. Meanwhile, beat cream cheese, brown sugar and flour in large bowl with mixer until blended.
6. Add sour cream and vanilla; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Microwave 36 caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred.
9. Add to cream cheese batter; stir until blended.
10. Pour over crust.
11. Bake 40 min. or until center is almost set.
12. Sprinkle with remaining nuts. Cool completely. Refrigerate 4 hours.
13. Microwave remaining caramels and remaining water in same microwaveable bowl 1 min. or until caramels are completely melted when stirred.
14. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve.