Let's whip it up
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Creamy, crunchy and smooth, this caramel sensation just keeps getting better with every bite. Bring this dessert to a party and you’re sure to find a crowd of new best friends.
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Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of prepared pan. Bake 10 min. Cool.
Meanwhile, beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
Bake 35 min. or until center is almost set; cool completely.
Refrigerate cheesecake 4 hours.
Top cheesecake with remaining nuts and caramel topping just before serving. Use foil handles to lift cheesecake from pan before cutting to serve.
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