Caramel Cheesecake

2 cups vanilla wafer crumbs (about 32 wafers)

3 tablespoons sugar

1/3 cup butter or margarine, melted

Filling:

3 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

2 tablespoons all-purpose flour

3 eggs

1 teaspoon vanilla extract

Caramel Sauce:

1 can (5 ounces) evaporated milk

1 package (14 ounces) caramels

1 cup chopped walnuts

In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 3/4 inch up the sides of a greased 10-inch springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; beat well. Beat in eggs on low speed just until combined. Stir in vanilla. Pour into prepared crust. Place pan on a baking sheet.

Bake at 375 for 30 to 35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

In a saucepan over low heat, stir milk and caramels until caramels are melted. Stir in nuts. Cool to room temperature. Drizzle over cheesecake slices. Refrigerate leftovers.

Yield: 12 to 16 servings.