Caramel Pecan Cheesecake

1 C. graham cracker crumbs
3 T. sugar
3 T. butter, melted
5 pkg. (8 oz. each) cream cheese, softened
1 C. sugar
3 T. flour
1 T. vanilla
1 C. sour cream
4 eggs
12 caramels, unwrapped
32 pecan halves

Mix crumbs, 3 T. sugar & butter; press firmly into the bottom of a 9" springform pan. Bake at 325° for 10 minutes

Beat cream cheese, 1 C. sugar, flour & vanilla until well-blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325° for 1 hour and 5 minutes, or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours or overnight.

Place caramels & 1 T. water in a microwavable bowl. Microwave on high 1 minute, or until caramels are completely melted when stirred. Place pecan halves on cheesecake, drizzle with caramel. Yield: 16 slices  

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