Ingredients:

1.5 cups Nilla Wafers (crush them into crumbs)
1 cup chopped Pecans
1/4 cup butter melted (1/2 stick)
4 pkg. (8 oz each)cream cheese, softened
1 cup sugar
1 cup Sour cream
3 tbsp. flour
1 tbsp vanilla flavor/essence
4 eggs
1/2 cup caramel topping

Preparation:

Pre-heat oven to 325 degrees F. Line 13x9inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handles by crunching up extended foil lining. Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan like you would in making cheesecake. 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; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE45 minutes, or until the center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles that you created. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store the leftover bars in refrigerator.

You can substitute pecans with raisins almonds pistachios etc. and the caramel syrup with chocolate or strawberry syrup depending on your preference.

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