Caramel Pecan cheesecake
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp melted butter
5 pkg. (8 oz) Philadelphia cream cheese
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
31 pecan halves
Mix crumbs, 3 tbsp sugar and butter.
Press firmly onto bottom of 9 inch spring form pan.
Bake at 325 degrees for 10 minutes
Beat cream cheese, 1 cup sugar, flour and vanilla until well blended.
Add sour cream, mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour over crust.
Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set.
Loosen cake from rim of pan, cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Place caramels and 1 tbsp water in microwaveable bowl.
Microwave on high 1 minute or until caramels are completely melted when stirred.
Place pecan halves on cheesecake and drizzle caramel over cheesecake.