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| vanilla wafers (crumbs): 1/2 cup |
| pecans (chopped): 1 cup |
| unsalted butter: 1/2 stick |
| granulated sugar: 1 cup |
| heavy whipping cream (fluid): 1 cup |
| all-purpose flour (unsifted): 3 Tbl |
| vanilla extract: 1 Tbl |
| eggs: 4 |
| heavy whipping cream (fluid): 1/4 cup |
Credit: www.kraftrecipes.com
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HEAT oven to 325°F.
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 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.
Kraft Kitchens Tips Size-Wise Make a celebration extra special with these indulgent cheesecake bars. Easy CleanupLine pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan
