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Preheat over to 325. Line 13x9 pan with foil (extending over edges for handle), grease foil. Mix wafer crumbs, butter and 1/2 pecans, press crust into bottom of pan and refrigerate until needed.
Beat cream cheese and sugar in large bowl, add sour cream, flour and vanilla, mix well. Add eggs one at a time, mixing on low speed after each until just blended. Pure over crust.
Bake 45 min or until center is almost set. Refrigerate 4 hrs. Lift out of pan onto cutting board. Drizzle with remaining pecans and caramel topping, then cut into 32 bars.
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