Heat oven to 300 degrees Fahrenheit. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13 by 9 inch baking dish.
Microwave caramels and milk on medium (50%) 4 to 5 minutes or until caramels are melted and mixture is well blended, stirring every 2 minutes. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45 to 50 minutes or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square;drizzle over cheesecake.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.