Ingredients
1½ cup wafers, crushed
1 cup Pecans, chopped, divided
¼ cup butter, melted
32 oz cream cheese, softened
1 cup sugar
1 cup Sour Cream
3 tbsp flour
1 tbsp vanilla
4 eggs
¼ cup Caramel Sauce
Preparation
Preheat oven to 325 degrees F. Line 13x9 inch baking pan with foil, with ends of foil extending over sides of pan to form handles .
Using the food processor, mix the wafers, ½ cup of pecans, and melted butter.
Afterwards, press firmly onto bottom of prepared pan. Set aside and refridgerate.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour over crust and bake for 45 minutes Or until center is almost set. Refrigerate 4 hours or overnight.
Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining ½ cup of pecans. Cut into 32 bars. Store leftover bars in refrigerator.
