Administrativia

• 1 1/2 cups crushed vanilla wafers (about 50)
• 1 cup chopped pecans, divided
• 1/4 cup butter, melted
• 4 packages (8 oz.) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 4 eggs
• 10 pieces of caramel
• 2 tablespoons coffee

Preheat oven to 325°F.

Line 13x9-inch pan with foil, with ends extending over sides.

Mix vanilla wafer crumbs, 1/2 cup pecans and butter; press onto bottom of pan. Refrigerate until ready to use.

In a large bowl, combine cream cheese and sugar and mix until well blended. Add sour cream, flour and vanilla; continue to mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. (Be careful not to overblend as this might cause the cheese cake to crack during baking.) Pour over crust.

Bake for on the center rack for just under 45 min. or until center is almost set. Remove from the oven and allow to cool for about 15 minutes before placing the refrigerator for 4 hours.

Prior to serving, make the caramel pecan topping (takes 5-10 minutes -- less in the microwave.) In a small sauce pan, add 2 tablespoons of coffee over low heat. Drop in the caramels and stir until melted. Add 1/4 cup of remaining pecans. Remove from heat.

Use foil handles to lift cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is set.