1-1/2 cups Graham Crumbs
1 cup chopped pecans, divided
1/4 cup non-hydrogenated margarine, melted
4 pkg. (250 g each) Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
3 Tbsp. flour
1 Tbsp. vanilla
1/4 cup caramel ice cream topping
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup nuts and margarine; press onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with caramel topping; sprinkle with remaining nuts. Let stand until topping is firm.