Caramel Pecan Cheesecake Bars
HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Reserve 1/2 cup nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of prepared pan. Refrigerate until ready to use.BEAT cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.BAKE 45 min. or until center is almost set. Cool completely.MICROWAVE caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.HEALTHY LIVINGSave 40 calories and 5 grams of fat per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.SUBSTITUTESubstitute 1 cup KRAFT Caramel Bits for the KRAFT Caramels.EASY MICROWAVE MELTING OF BAKER'S CHOCOLATE SQUARESMicrowave 1 oz. BAKER'S Chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec. (The chocolate will retain its shape.) Stir 1 min. or until chocolate is completely melted. Add 10 sec. for each additional ounce of chocolate, stirring every 30 sec.