Mix Crust Mixes, sugar, margarine and water in large
bowl until well blended. Firmly press half of the crumb mixture 1-1/2 inches up side
of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan,
using bottom of a dry measuring cup. Sprinkle 1 cup of the pecans onto bottom of crust.
Drizzle with 3/4 cup of the caramel topping.
Pour milk into large bowl. Add Filling Mixes. Beat with electric mixer on low speed
just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon
into crust.
Refrigerate at least 1 hour or until firm. Run knife or metal spatula around rim
of pan to loosen cake; remove rim of pan. Sprinkle with remaining 1 cup pecans and
drizzle with remaining 3/4 cup caramel topping just before serving. Store leftover
cheesecake in refrigerator.
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