Combine cookie crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar, then cream. Add eggs, one at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 35 to 45 min. or until centre is set. Cool completely.
Refrigerate 4 hours
Microwave caramels and water in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each minute. Spoon caramel sauce over cheesecake.
Microwave chocolate and whipping cream in small microwaveable bowl 1 min., stirring after 30 sec. Stir until chocolate is completely melted and sauce is well blended. Drizzle over pie; top with nuts.
Kraft Kitchen Tips!
How to Toast the Pecans
Spread nuts onto bottom of shallow pan. Bake in 375°F oven 5 to 7 min. or until nuts are lightly toasted, stirring occasionally.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 14 g
Cholesterol 90 mg
Sodium 320 mg
Carbohydrate 43 g
Fibre 1 g
Sugars 35 g
Protein 6 g
14 servings, 1/14 pie each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.