- 1 1/2 cups crushed NILLA Wafers
- 1 cup chopped PLANTERS Pecans, divided
- 1/4 cup butter, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3 tablespoons flour
- 1 tablespoon vanilla
- 4 eggs
- 1/4 cup KRAFT Caramel Topping
- Preheat oven to 325 degrees F. Line 13×9-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 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, 1 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. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.