How about trying this one on for size?
Nilla Praline Cheesecake
66 Nilla Wafers
1 1/4 c sugar
1/4 c margarine, melted
3-8 oz pkg. cream cheese
1/2 c sour cream
1 tsp vanilla
25 caramel candies
3 tbsp milk
1/2 c pecan pieces
Preheat oven to 325°, if using silver springform, or 300°
if using dark springform pan.
Finely crush 50 of the Nilla wafers, mix with 1/4 c sugar
and the melted maraine. Press firmly into the bottom of the
pan. Stand remaining 16 wafers around edge of pan, pressing
gently into crust to secure.
Beat cream cheese and remaining 1 c 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 just until blended. Pour into prepared crust.
Bake 40 to 50 min or until center is almost set. Run small
knife or metal spatula around rim of pan to loosen cake; cool
before removing rim of pan. Refrigerate 4 hrs or overnight.
Microwave caramels and milk on high 1 min or until caramels are
completely melted; stirring every 30 sec. Cool slightly. Pour
over top of cheesecake, top evenly with pecans.