Caramel Cheesecake Bars

1 1/2 cup crushed Nilla wafers
1 cup chopped pecans, divided
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons flour
1 tablespoon vanilla extract
4 eggs
1/4 cup caramel topping

Heat oven to 325 degrees F. Line a 9 x 13-inch pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handles by crunching up extended foil. Grease foil lining.

Mix wafer crumbs, 1/2 cup pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla extract. Mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes 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 pecans. Cut into 32 bars. Store leftovers in refrigerator.