#1472 - Springform Caramel Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3/4 cup finely chopped pecans + extra pecan halves for topping
1/4 cup white sugar
1/4 cup melted butter
4 - 3oz. Philadelphia cream cheese (softened)
3/4 cup caramel ice cream topping
3 eggs
2 TBSP milk
1/2 cup Breakstone's sour cream

In a bowl add graham cracker crumbs, 3/4 cup finely chopped pecans, white sugar and melted butter--stir until mixed. Press the graham cracker mixture on the bottom and up the sides of an 8" springform pan. In a mixer add cream cheese--beat. Add 1/2 cup of caramel topping--beat. Add eggs and milk--beat until mixed. Pour batter into the graham cracker crust. Bake at 350 degrees for 40-45 minutes or until center is set. Cool cheesecake for 20 minutes. In a bowl add sour cream and 1/4 cup caramel ice cream topping--stir. Spread the sour cream mixture on top of the cheesecake. Cool completely, then refrigerate. The next day garnish the top with pecan halves before serving.