->Praline 02 <-

Serves 16 66 vanilla wafers

1 1/4 cups sugar

1/4 cup butter, melted

3 8-oz pkgs cream cheese, softened

1/2 cup sour cream

1 teaspoon vanilla

3 eggs

25 caramels, unwrapped

3 tablespoons milk

1/2 cup pecan pieces, toasted

325F if using a silver 9-inch springform pan or to

300F if using a dark nonstick 9-inch springform pan. Finely crush

50 of the cookies, mix with

1/4 cup of the sugar and the butter.

Pressfirmly onto bottom of pan. Stand remaining 16 cookies around

edge of pan, pressing gently into crust to secure.

Beat cream cheese and remaining 1 cup sugar in a large bowl with

mixer on medium speed until well blended. Add sour cream and vanilla, mix well. Add eggs, one at a time, beating on low speed

after each addition until just blended. Pour into crust.

45 to 50 minutes or until center is almost set. Run small

knife around edge of pan to loosen cake, cool before removing rim

of pan. Refrigerate 4 hours or overnight.

Microwave caramels and milk on high one minute or until caramels

are completely melted, stirring every 30 seconds. Cool slightly.

Pour over cheesecake, top with pecans.