1-1/2 cups crushed Vanilla Wafers (about 50 cookies)
1 cup chopped pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.
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