Caramel Cheesecake Bars

1 1/2 cups crushed nilla wafers (about 50 wafers)

1 cup chopped pecans

1/4 cup butter, melted

4 pkg (8 oz each) cream cheese, softened

1 cup sugar

1 cup sour cream

3 Tbsp flour

1 Tbsp vanilla

4 eggs

1/4 cup caramel topping

Preheat oven to 325.  Grease 13x9 pan.  Mix wafer crumbs, 1/2 cup pecans and butter.  Press firmly onto bottom of prepared pan.  Refrigerate until needed.  Beat cream cheese and sugar in large bowl with mixer on medium speed until well blended.  Add sour cream, flour and vanilla; mix well.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Pour over crust.  Bake 45 minutes or until center is almost set.  Refrigerate 4 hours or overnight.  Drizzle with topping and remaining 1/2 cup of pecans.  Cut into 32 bars.  Store leftover bars in refrigerator.

Serves 32