1

Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.

2

Remove ½ cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.

3

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, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

4

Bake 45 minutes or until center is almost set. Cool completely. Place caramels in microwavable bowl. Add water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.