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1
Preheat oven to 325F.
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2
In a small bowl, mix together the crushed wafer crumbs and sugar; stir in melted butter.
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3
Combine together well until mixture is moldable.
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4
Press onto bottom of a greased 9 inch springform pan.
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5
Arrange whole wafers, rounded sides out, along sides of pan, pressing lightly into crumbs.
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6
In a large bowl mix cream cheese and sugar till smooth (You could beat it using a stand mixer, however a hand mixer may not be able to handle all that cream cheese, so you could just mix well using a wisk, it'll give your arm a workout, that's what I did.
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7
:)
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8
Next beat in sour cream and vanilla.
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9
Add eggs, mix just until fully combined.
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10
Don't over mix.
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11
(Over mixing will cause cracking) Pour over crust.
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12
Place pan on a baking sheet.
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13
It shouldn't leak but just in case it happens you won't have to clean your oven.
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14
Bake for 55-60 minutes, or until center is almost set.
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15
Cool on a wire rack for 10 minutes.
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16
Loosen sides from pan with a knife.
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17
Let cheesecake cool completely for an additional 3-4 hours.
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18
Then refrigerate overnight, covering after completely cooled.
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19
In a microwave melt caramels with milk; in about 5 increments of 30 seconds continually stirring until smooth.
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20
Remove rim from pan.
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21
Allow caramel to cool for about 10 minutes and then either using a piping bag or spoon drizzle caramel over cheesecake, sprinkle with pecans.
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22
Put cheesecake back in fridge to allow the caramel to slightly harden then take it out 15 minutes before serving.
