Kraft Kitchens Tips: PRALINE CHEESECAKE BARS:Prepare recipe as directed, using 13x9-inch pan and increasing vanilla wafers around edge of pan to 22. Bake 40 to 45 min. or until center is almost set. NOTE If using a dark nonstick springform pan, reduce oven temperature to 300°F. Recipe and Photo Courtesy of Kraft Foods Used with permission

66 vanilla wafers, divided
1-1/4 cups sugar, divided
1/4 cup margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
3 eggs
25 KRAFT Caramels
3 Tbsp. milk
1/2 cup chopped PLANTERS Pecans, toasted

66 vanilla wafers, divided 1 -1/4 cups sugar, divided 1/4 cup margarine or butter, melted 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 tsp vanilla 3 eggs 25 KRAFT Caramels 3 Tbsp milk 1/2 cup chopped PLANTERS Pecans, toasted

Heat oven to 325°F.
Crush 50 wafers finely; mix with 1/4 cup sugar and margarine. Press onto bottom of 9-inch springform pan. Stand remaining wafers around edge, pressing gently into crust to secure.
Beat cream cheese and remaining sugar in large bowl with mixer until 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.
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 cheesecake 4 hours.
Microwave caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Cool slightly. Pour over cheesecake; top with nuts.