66 Nilla Wafers, divided
1 1/4 c. sugar, divided
1/4 c. butter, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 c. Sour cream
1 tsp. vanilla
3 eggs
Carmel (see carmel recipe)
Preheat oven to 325 degrees if using a silver 9-inch springform pan. Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the butter. Press firmly onto bottom of pan. Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs 1 at a time, beating on low speed after each addition just until blended. Pour into prepared crust.
Bake 45 to 50 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Pour carmel over middle of cake, until reaches the edges, allow to cool, then microwave semi-sweet chocolate chips in a small baggie, until melted, and cut an edge off with scissors and decorate.
