This turned out amazingly well, considering I’ve tried a few cheesecakes in the past we not as great results. The Nilla Wafer crust was unique. If I remember correctly it cooked for about 60 minutes total, longer than the recipe said. Also, it was suggested that instead of making caramel, you could probably use a jar of caramel ice cream topping. It wasn’t that difficult to make the caramel but that would simplify things.
(Recipe from the Holidy ’12 Kraft Food and Family magazine)
66 Nilla Wafters, divided (50 and the rest)
1 1/4 cup sugar, divided (1/4 cup and the rest)
1/4 cup butter, melted
3 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
1 TSP vanilla
25 caramel candies (square)
3 TBSP milk
1/2 cup chopped pecans
Heat oven to 325 degrees. Crush 50 wafers finely (I put them in a zip lock back with a rolling pin); mix with 1/4 cup sugar and melted butter. Press onto bottom of 9-inch springform pan (I placed a sheet of parchment paper in the bottom). Stand the remaining wafers around the edge, pressing gently into the crust to secure.
Beat the cream cheeseand remaining sugar in a large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low spead after each just until blended. Pour over crust.
Bake 45 to 50 minutes (mine too about 60) or until center is almost set. Run small knife around the rim of the pan to loosen the cake, cool before removing the rim. Refrigerate at least 4 hours.
Microwave caramels and milk in microwavable bowl on HIGH for 1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly, then pour over the cheesecake; top with the nuts.