Ingredients 1-1/2 cups HONEY MAID Graham Crumbs 1 cup chopped pecans, divided 1/4 cup butter, melted 4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened 1 cup sugar 1 cup sour cream 1 Tbsp. vanilla 4 eggs 1/4 cup caramel ice cream topping Directions Preheat oven to 350Â°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix graham crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream 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 at least 4 hours or overnight. Lift bars from pan onto cutting board, using foil handles. Drizzle with topping; sprinkle with remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.