Ingredients:

-1 1/2 cups crushed Nilla Wafers (about 50 wafers)
-1 cup chopped Pecans, divided
-1/4 cup butter, melted
-4 packages (8 oz. each) Cream Cheese, softened
-1/2 cup sugar
-1 cup Sour Cream
-3 tablespoons flour
-1 tablespoon vanilla
-4 eggs
-1/4 cup caramel ice cream topping

1. Preheat oven to 325°F
2. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles
3. Mix wafer crumbs, 1/2 cup of the pecans and the butter
4. Press firmly onto bottom of prepared pan
5. Refrigerate until needed
6. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended
7. Add sour cream, flour and vanilla; mix well
8. Add eggs, one at a time, mixing on low speed after each addition just until blended
9. Pour over crust
10. Bake 45 minutes or until center is almost set; cool completely
11. Refrigerate 4 hours or overnight
12. Lift out of pan onto cutting board, using foil handles
13. Drizzle with topping and remaining 1/2 cup pecans
14. Let stand until topping is set