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 of pan, 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.
Balance your food choices throughout the day so you can enjoy a serving of this cheesecake with your friends or family.
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.
If using a dark nonstick springform pan, reduce oven temperature to 300°F.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 12g
Trans Fat 1.5g
Total Carbohydrates 38g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.