Recipes

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.