Caramel Pecan Cheesecake Bars

This looks so awesome and so rich! Am keeping it here for safekeeping. These look so good. Kraft's Food & Family Magazine, Fall 2007. Chilling time is 4 hours until overnight.

• Ready In: 1 hr
• Yields: 32

Ingredients

• 1  cup pecan pieces, divided (Planter's were used)
• 1 1⁄2 cups  crushed  vanilla wafers (about 50 Nilla wafers)
• 1⁄4 cup butter, melted
• 32  ounces cream cheese, softened (Philadelphia was used)
• 1  cup sugar
• 1  cup sour cream (Breakstone's or Knudsen was used)
• 3  tablespoons flour
• 1  tablespoon vanilla
• 4  eggs
• 24  caramels (Kraft's were used)
• 1  tablespoon water
• 3  semi-sweet chocolate baking squares (Baker's was used)

Directions

1. Preheat oven to 325°F
2. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3. Remove 1/2 cup of the pecans; set aside.
4. Finely chop remaining pecans.
5. Mix wafer crumbs, chopped pecans and butter.
6. Press firmly onto bottom of prepared pan.
7. Refrigerate until ready to use.
8. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
9. Add sour cream, flour and vanilla; mix well.
10. Add eggs, one at a time, mixing on low speed after each addition just until blended.
11. Pour over crust.
12. Bake 45 minute or until center is almost set.
13. Cool completely.
14. Place caramels in microwaveable bowl.
15. Add water.
16. Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
17. Pour over cheesecake; top with the reserved pecans.
18. Melt chocolate as directed on package; drizzle over cheesecake.
19. Refrigerate at least 4 hours or overnight.
20. Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
21. Store in tightly covered container in refrigerator.