Caramel Pecan Cheesecake Bars

Instructions

1. Preheat the oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Spray the foil and the sides of the pan with nonstick spray.
2. Combine vanilla wafer crumbs and melted butter in a medium bowl. Press firmly onto the bottom of the prepared pan. Place the pan with the pressed crust into the refrigerator or freezer while you prepare the filling.
3. In a large bowl, use an electric mixer to combine the cream cheese and sugar on medium speed until well-blended. Add the sour cream, flour and vanilla; mix well. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Pour the filling over the crust and spread to make an even layer. Bake 40 minutes or until the center is almost set. Cool completely.
4. Place the caramels and water in a microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour the warm caramel over the cheesecake; top with the chopped pecans. Melt the chocolate as directed on package (I just put mine in a glass bowl in the microwave for a couple of minutes); drizzle over the cheesecake.
5. Refrigerate at least 4 hours or overnight. Use a knife to loosen the sides of the cheesecake, then use the foil to gently remove the cheesecake from pan and onto a cutting board. Cut into pieces to serve. Store leftovers in a tightly covered container in the refrigerator.