NILLA PRALINE
CHEESECAKE
INGREDIENTS

66 NILLA VANILLA WAFERS

1 1/4 CUP SUGAR

1/4 CUP (1/2) STICK BUTTER

3- 8 OZ PKGS PHILADELPHIA
CREAM CHEESE, SOFTENED

1/2 CUP BREAKSTONE'S SOUR
CREAM

1 TSP VANILLA

3 EGGS

TOPPING
25 KRAFT CARAMELS
3 TBSP MILK
1/2 CUP PLANTERS PECAN
PIECES, TOASTED, AND
OPTIONAL
PREHEAT OVEN TO 325º


CRUSH 50 OF THE WAFERS;
MIX WITH 1/4 CUP OF THE SUGAR AND THE BUTTER.

PRESS FIRMLY ONTO BOTTOM OF A 9-INCH SPRING FORM PAN.

STAND REMAINING 16 WAFERS AROUND EDGE OF PAN, PRESSING
GENTLY INTO CRUST TO SECURE.

BEAT CREAM CHEESE AND REMAINING 1 CUP SUGAR IN LARGE BOWL
WITH ELECTRIC ON MEDIUM SPEED UNTIL WELL BLENDED.

ADD SOUR CREAM AND VANILLA; MIX WELL

ADD EGGS, 1 AT A TIME, BEATING ON LOW SPEED AFTER EACH
ADDITION JUST UNTIL BLENDED.

POUR INTO PREPARED CRUST.

BAKE 45 TO 50 MINUTES OR UNTIL CENTER IS ALMOST SET.   RUN
SMALL KNIFE OR METAL SPATULA AROUND RIM OF PAN TO LOOSEN
CAKE;  COOL BEFORE REMOVING RIM OF PAN.

REFRIGERATE 4 HOURS OR OVERNIGHT

FOR THE TOPPING:
MICROWAVE CARAMELS AND MILK ON HIGH 1 MINUTE OR UNTIL
CARAMELS ARE COMPLETELY MELTED, STIRRING EVERY 30
SECONDS.  COOL SLIGHTLY.

POUR OVER CHEESECAKE; TOP WITH PECANS

CUT INTO 16 SLICES TO SERVE, USING THE WAFERS STANDING
AROUND THE EDGE AS A GUIDE.