- 3 cups KELLOGG'S RICE KRISPIES cereal
- 1/3 cup firmly packed brown sugar
- 3 tablespoons margarine
- 2/3 cup chocolate chips
- 1/3 cup chopped pecans
- 2 (8 ounce) packages light cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup light sour cream
- 2/3 cup caramel ice cream topping
- In food processor, combine cereal, brown sugar and margarine. Process until it becomes fine crumbs. Press into bottom and halfway up sides of 23 cm (9-inch) springform pan coated with cooking spray. Bake at 180 degrees C (350 degrees F) about 8 minutes.
- In small bowl mix together chocolate chips and pecans. Remove 50 mL (1/4 cup); set aside for topping. Sprinkle remainder of mixture over baked crust.
- In large bowl with electric mixer, beat together cream cheese and sugar on medium until smooth. Beat in eggs one at a time, mixing well after each addition. Mix in salt, vanilla and sour cream. Pour into prepared crust.
- Return to oven. Bake about 40 minutes or until set in center and pulls away from edges. Remove from oven and immediately run knife around edge to prevent cracking. Cool 1 hour; remove outer ring. Chill at least 2 hours before serving. Cut into wedges, place on serving plates. Sprinkle tops with a little of the reserved chocolate/pecan mixture and drizzle each with 15 mL (1 tbsp) caramel topping.