Finely crush 50 of the wafers; mix with 1/4 cup sugar and butter. Press firmly onto bottom of 9-in. spring form pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining sugar in a large mixing bowl on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust. Bake at 300 deg. for 45-50 minutes or until center is almost set. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate 4 hours or overnight.
Remove sides of pan. Microwave caramels and milk on high for 1 minute or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top with pecans. Yield 12 servings.
Originally Submitted
9/22/2008
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