Praline Cheesecake

1. 1

   Preheat oven to 350F.

2. 2

   Finely crush 40 of the wafers (1-1/4 cups); mix with butter.

3. 3

   Press firmly onto bottom of a 9-inch springform pan.

4. 4

   Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.

5. 5

   Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.

6. 6

   Add vanilla; mix well.

7. 7

   Add eggs, 1 at a time, beating on low speed after each addition just until blended.

8. 8

   Pour into prepared crust.

9. 9

   Bake 45 to 50 min.

10. 10

    or until centre is almost set.

11. 11

    Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

12. 12

    Refrigerate 4 hours or overnight.

13. 13

    Microwave caramels and milk on HIGH 1 min.

14. 14

    or until caramels are completely melted, stirring every 30 sec.

15. 15

    Cool slightly.

16. 16

    Pour over cheesecake; top evenly with pecans.

17. 17

    Cut into 16 slices to serve, using the wafers standing around the edge as a guide.

No additional tips available.