Preparation time: 20 minutes
Cooking time: 55 minutes plus chilling
Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1-1/2 cups crushed vanilla wafers (about 45 wafers)
â€¢1/4 cup sugar
â€¢1/4 cup butter, melted
â€¢16 whole vanilla wafers
â€¢3 packages (8 ounces each) cream cheese, softened
â€¢1 cup sugar
â€¢1/2 cup sour cream
â€¢1 teaspoon vanilla extract
â€¢3 eggs, lightly beaten
â€¢25 Werther's® Original Chewy Caramels
â€¢2 tablespoons milk
â€¢1/2 cup chopped pecans, toasted
â€¢In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan. Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.
â€¢ In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
â€¢ Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
â€¢ Place caramels and milk in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir until smooth. Drizzle caramel mixture over cheesecake; sprinkle with pecans. Refrigerate leftovers. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.