Praline Cheesecake

Instructions

1. Step 1

   Heat oven to 325°F.

2. Step 2

   Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure.

3. Step 3

   Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

4. Step 4

   Bake 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

5. Step 5

   Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.

   Size Wise:

   Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your friends or family.

   Praline Cheesecake Bars:

   Prepare recipe as directed, using 13x9-inch pan and increasing vanilla wafers around edge of pan to 22. Bake 40 to 45 min. or until center is almost set.

   Note:

   If using a dark nonstick springform pan, reduce oven temperature to 300°F.

   Nutrition Information Per Serving: 410 Calories, 27g Total Fat, 12g Saturated Fat, 90mg Cholesterol, 300mg Sodium, 38g Total Carbohydrate, 0g Dietary Fiber, 31g Total Sugars, 6g Protein, 2%DV Vitamin D, 4%DV Calcium, 6%DV Iron, 0%DV Potassium