PHILLY Caramel Cheesecake Bars

1 ½ cups HONEY MAID Graham Crumbs

1 cup finely chopped pecans, divided

¼ cup butter, melted

4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

1 cup sugar

1 cup sour cream

1 tablespoon vanilla

4 eggs

¼ cup caramel ice cream topping

Heat oven to 350 degrees F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.

Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.