Nilla Praline Cheesecake

Prep: 20 min; Total: 6 hrs 5 min; 16 servings

66 Nilla wafers, divided
1 1/4 C sugar
1/4 C margarine or butter, melted
3 pkg (8oz each) cream cheese, softened
1/2 C sour cream
1 t vanilla
3 eggs
25 Kraft caramels, unwrapped
3 T milk
1/2 C pecan pieces, toasted

Preheat oven to 325 degrees. Finely crush 50 of the wafers; mix with 1/4 C of the sugar and the margarine. Press firmly onto bottom of 9 inch springform pan. Stand remaining 16 wafers around the edge of pan, pressing gently into crust to secure.

Beat cream cheese and remaining 1 C sugar in large bowl with electric mixer on med speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low between each addition until just blended. Pour onto prepared crust.

Bake 45 to 50 min or until centre is almost set. Run knife around the rim of the pan to loosen the cake; cool before removing rim of pan. Refrigerate 4 hrs or overnight.

Microwave caramels and milk on HIGH 1 min or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide.