Mmmm... Still Craving EVERYTHING Cheesecake!

Caramel Cheesecake Bars

1. 1 1/2 cups crushed NILLA Wafers
2. 1 cup chopped PLANTERS Pecans, divided
3. 1/4 cup butter, melted
4. 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
5. 1 cup sugar
6. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
7. 3 tablespoons flour
8. 1 tablespoon vanilla
9. 4 eggs
10. 1/4 cup KRAFT Caramel Topping

{Because of Alex I leave out the Pecans....but still soooo good!}

1. 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 . Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
2. 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.
3. Bake 45 min. 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 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.



Cookies 'N Cream Cheesecake



1. 1 cup crushed OREO Chocolate Sandwich Cookies
2. 1 tablespoon butter or margarine, melted
3. 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
4. 1 cup sugar
5. 1 teaspoon vanilla
6. 4 eggs
7. 20 OREO Chocolate Sandwich Cookies, quartered




1. Preheat oven to 325 degrees F if using a silver springform pan (or 300 degrees F if using a dark nonstick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
3. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.