Nilla Praline Cheesecake

66 NILLA Wafers, divided

1-1/4 cups sugar, divided

1/4 cup (1/2 stick) margarine or butter, melted

3 pkg. (8 oz. each) cream cheese, softened

1/2 cup sour cream

1 tsp. vanilla

3 eggs

25 KRAFT Caramels

3 T. milk

1/2 cup PLANTERS Pecan Pieces, toasted

1. HEAT oven to 325 degrees. Finely crush 50 wafers; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch spring form pan. Stand remaining wafers around edge, pressing gently into crust to secure.

2. BEAT cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

3. BAKE 45 to 50 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Microwave caramels and milk on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.

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