Nilla Pralines Cheesecake

Preheat oven to 325ºF if using a silver 9-inch springform pan or to 300ºF if using a dark nonstick 9-inch springform pan. Finely crush 50 wafers; mix with 1/4 cup sugar and butter. Press firmly onto bottom of pan. Stand remaining wafers around edge of pan, pressing gently into crust to secure. Beat cream cheese and remaining sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust. Bake 45-50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Microwave caramels and milk on High, 1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans. Store leftover cheesecake in refrigerator.