Caramel-Pecan Cheesecake Bars

Makes 32 bars

Janet Nardi

From Mom

ingredients

1
Preheat oven to 325°.
2
Line 13/9-inch baking pan with foil, with ends of foil extending over sides of pan.
3
Remove 1/2 C. pecans, set aside.
4
Finely chop remaining pecans.
5
Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan.
6
Refrigerate until ready to use.
7
Beat cream cheese and sugar in large bowl on medium speed, until blended.
8
Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
9
Pour over crust.
10
Bake at 45 minutes or until center is almost set. Cool completely.
11
Place caramels in microwaveable bowl. Add water. Microwave on high 1 minutes or until caramels are completely melted when stirred.
12
Pour over cheesecake.
13
Top with remaining pecans. Melt chocolate as directed on package, drizzle over cheesecake.
14
Refrigerate at least 4 hours.
15
Use foil handles to remove cheesecake from pan before cutting into pieces. A knife dipped in hot water makes cutting easier.
16
Store in a tightly covered container in refrigerator.