1 cup chopped PLANTERS Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
1/4 cup caramel ice cream topping
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, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.
KRAFT KITCHENS TIPS
Size-Wise Make a celebration extra special with these indulgent cheesecake bars.