Caramel-Nut Cheesecake

Okay, seriously the best cheesecake I have ever had. And that is all thanks to Joe. We both helped make it and this part was his idea. When you have added everything but the eggs, beat for like 5-6 minutes. And then add the eggs. It makes it so fluffy and perfect!!! The recipe came from kraft foods. Enjoy!

Caramel-Nut Cheesecake
2 c. graham cracker crumbs
1 c. peanuts, chopped and divided
1 1/4 c. sugar, divided
6 tbsp. butter, melted
4 pkg. cream cheese, softened
2 tsp. vanilla
1 c. sour cream
4 eggs
1/4 c. caramel ice cream topping
Heat oven to 350 degrees. Line 13x9 inch pan with foil, with ends of foil extending over sides. Mix crumbs, 1/2 c. nuts, 1/4 c. sugar and butter; press onto bottom of pan. Bake 10 minutes. Meanwhile, beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at time, beating after each just until blended Pour over crust. Bake 35 minutes or until center is almost set; cool completely. Refrigerate 4 hours. Top with remaining nuts and caramel topping. use foil handles to lift cheesecake from pan before cutting to serve.