Melt 1/4 cup (4 Tbsp.) butter in medium nonstick skillet on medium heat. Continue to cook 2 min. or until light golden brown in color with a nutty aroma, stirring constantly. Mix with cookie crumbs; press onto bottom and 1 inch up side of 9-inch springform pan.
Bake 10 min. or until lightly browned.
Meanwhile, melt remaining butter in same skillet. Add 3 Tbsp. sugar and salt; mix well. Cook and stir 1 to 2 min. or until sugar is dissolved. Stir in nuts; cook 5 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread onto large sheet of parchment; cool.
Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour half the batter over crust.
Reserve 3/4 cup nuts for later use. Chop remaining nuts; sprinkle over batter. Cover with remaining batter.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Microwave caramels and half-and-half in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after each minute. Arrange reserved nuts on top of cheesecake; drizzle with caramel sauce.
Calories From Fat
% Daily Value*
Total Fat 51g
Saturated Fat 23g
Trans Fat 1.5g
Total Carbohydrates 40g
Dietary Fiber 2g
* 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.