Herald-Banner Staff
GREENVILLE —
1 ½ cups crushed vanilla wafers (about 45)
¼ cup sugar
¼ cup butter, melted
16 whole vanilla wafers
3 pkgs (8oz each) cream cheese, softened
1 cup sugar
½ cup sour cream
1tsp vanilla extract
3 eggs, lightly beaten
25 caramels (I use 1 can sweet condensed milk, boiled 3 hrs in can and refrig overnight-soften in microwave to be able to drizzle)
2 tbl milk
½ cup chopped pecans, toasted
Combine wafer crumbs, sugar and butter. Press onto the bottom of a greased 9-inch springform pan. Stand whole wafers around the edge of pan.
In lg bowl beat cream cheese and sugar till smooth. Beat in sour cream and vanilla. Add eggs, beat on low speed just until combined. Pour into crust. Place pan on baking sheet.
Bake at 325 for 55-60 min or until center is almost set. Cool on a wire rack for 10 min.
Carefully run a knife around edge of pan to loosen. Cool 1 hr longer. Refrigerate overnight.
Remove spring form ring. Melt caramels with milk in microwave on high for 1 min, stir until smooth. Drizzle Caramel over cheesecake, sprinkle with pecans. Refrig leftovers. Delicious******
