PHILADELPHIA Caramel Cheesecake Bars

Ingredients

• 0.3 cup butter melted
• 0.3 cup caramel ice cream topping 
• 32 ounce philadelphia cream cheese softened
• 4  eggs 
• 1.5 cups honey maid graham crumbs 
• 1 cup ground pecans divided finely
• 1 cup cup heavy whipping cream sour
• 1 cup sugar 
• 1 tablespoon vanilla 

Equipment

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

Directions

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
3. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
4. Beat cream cheese and sugar in large bowl with mixer until well blended.
5. Add sour cream and vanilla; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours.
9. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.