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Caramel Cheesecake Bars
Ingredients 1 1/2 c. crushed vanilla wafers (about 50) 1 c. chopped pecans, divided 1/4 c. butter, melted 4 8-oz. cream cheese, softened 1 c. sugar 1 c. sour cream 3 T. flour 1 T. vanilla 4 eggs 1/4 c. caramel topping Directions
Line a 9×13-inch baking pan with foil leaving three inches of foil extending over each end of the pan. Create handles by crunching up extended foil. Grease foil. Combine wafer crumbs, 1/2-cup pecans and butter. Press firmly into bottom of prepared pan. Refrigerate until needed. Beat cream cheese and sugar in a large bowl until well blended. Add sour cream, flour and vanilla; beating well. Add eggs one at a time, mixing after each addition just until blended. Pour over crust. Bake at 325° for 45 minutes or until center is almost set. Refrigerate four hours or overnight. Using foil handles, lift out of pan onto cutting board. Drizzle with topping and remaining 1/2 cup of pecans. Cut into 32 bars. Store leftover bars in refrigerator. LR FROM NOTTINGHAM
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