Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)1/4 cup sugar1/4 cup butter, melted16 whole vanilla wafersFILLING:3 packages (8 ounces each) cream cheese, softened1 cup sugar1/2 cup sour cream1 teaspoon vanilla extract3 large eggs, lightly beatenTOPPING:25 caramels2 tablespoons milk1/2 cup chopped pecans, toasted
Preparation
Preheat oven to 325°. Mix crushed wafers and sugar; stir in melted butter. Press onto bottom of a greased 9-in. springform pan. Arrange vanilla wafers around sides of pan, rounded sides out, pressing gently into crust.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.
Bake until center is almost set, 55-60 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. In a microwave, melt caramels with milk; stir until smooth. Drizzle over cheesecake; sprinkle with pecans. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze. To use, thaw in the refrigerator.
