- 1 1/4 cups Honey Maid Graham Crumbs
- 1/4 cup butter, melted
- 3 (250 g) packages Philadelphia Brick Cream Cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 3/4 cup sour cream
- 3 eggs
- 1/2 cup peanuts, chopped
- 3 tablespoons caramel ice cream topping
- Heat oven to 350 degrees F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Meanwhile, beat cream cheese, sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until centre is almost set; cool completely. Refrigerate 4 hours. Top with nuts and caramel topping just before serving.