Ingredients
2 cups crushed vanilla wafers (about 60 wafers)3 tablespoons sugar1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1/2 cup sugar2 tablespoons all-purpose flour1 teaspoon vanilla extract3 large egg, room temperature, lightly beatenCARAMEL SAUCE:1 package (14 ounces) caramels1 can (5 ounces) evaporated milk1 cup chopped walnuts
Preparation
Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet.
Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.
