- 1 1/2 cups Honey Maid Graham Crumbs
- 1 cup finely ground pecans, divided
- 1/4 cup butter, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 tablespoon vanilla
- 4 eggs
- 1/4 cup caramel ice cream topping
- Heat oven to 350 degrees F.
- Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.