Caramel-Pecan Cheesecake

CARAMEL-PECAN CHEESECAKE

50 Nilla Wafers, crushed (about 1-1/2 cups)
1 cup chopped pecans, divided
1/4 cup (1/2 stick) 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 ice cream topping

Heat oven to 325 degrees. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm. Makes 16 servings.