#2766 - Scratch Caramel Pecan Cheesecake

(by Shirley McNevich)

1 cup graham cracker crumbs
3 TBSP white sugar
3 TBSP melted butter
5 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
3 TBSP flour
1 TBSP vanilla
1 cup Breakstone's sour cream
4 eggs
Topping: 12 Kraft caramels (unwrapped); 32 pecan halves; 1 TBSP water

Crust: in a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir to mix. Press the mixture into the bottom of a greased 9" springform cheesecake pan. Bake at 325 degrees for 10 minutes. Batter: in a mixer add cream cheese--beat. Add 1 cup white sugar, flour and vanilla--beat until mixed. Add sour cream--beat. Add eggs--beat until smooth. Pour batter into the graham cracker crust. Bake at 325 degrees for 65 minutes or until center is almost set. Cool completely. Refrigerate overnight. The next day put the unwrapped caramels and 1 TBSP water in a microwave safe bowl--microwave on high for 1 minute or until melted--stir until smooth. Arrange the pecan halves over the top of the cheesecake. Drizzle the melted caramel all over the top of the pecans and the cheesecake.