Philadelphia Caramel-Nut Cheesecake

PREP: 20 mins
TOTAL TIME: 5 hours and 25 mins (including refrigeration)
SERVES: 16

2 cups Honey Maid Graham Cracker Crumbs
1 cup Cocktail Peanuts, chopped, divided
1 1/4 cup of sugar, divided
6 tablespoon butter, melted
4 pkg (8 oz each) Philadelphia Cream Cheese, softened
2 teaspoon vanilla
1 cup Breakstone's or Knudsen Sour Cream
4 eggs
1/4 cup caramel ice cream topping

1) Heat oven to 350F

2) Line 13 x 9 inch pan foil. Mix crumbs, 1/2 cup of chopped peanuts, 1/4 cup sugar and butter; press onto the bottom of pan. Bake approximately 10 mins or until done.

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

4) Bake 35 or until center is almost set; cool completely. Refrigerate 4 hours. Top with remaining peanuts and caramel topping.