Praline Cheesecake

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Finely crush 40 of the wafers (1-1/4 cups); mix with butter.
3. 3
   Press firmly onto bottom of a 9-inch springform pan.
4. 4
   Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.
5. 5
   Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
6. 6
   Add vanilla; mix well.
7. 7
   Add eggs, 1 at a time, beating on low speed after each addition just until blended.
8. 8
   Pour into prepared crust.
9. 9
   Bake 45 to 50 min.
10. 10
    or until centre is almost set.
11. 11
    Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
12. 12
    Refrigerate 4 hours or overnight.
13. 13
    Microwave caramels and milk on HIGH 1 min.
14. 14
    or until caramels are completely melted, stirring every 30 sec.
15. 15
    Cool slightly.
16. 16
    Pour over cheesecake; top evenly with pecans.
17. 17
    Cut into 16 slices to serve, using the wafers standing around the edge as a guide.