2 c. graham cracker crumbs
1 c. peanuts, chopped, divided
1 1/2 c. sugar, divided
6 Tbsp. butter, melted
4 pkg (8 oz. each) cream cheese, softened
2 tsp. vanilla
1 c. sour cream
1/4 c. caramel ice cream topping
Heat oven to 350 F.
Line 13x9-inch pan with foil. Mix crumbs, 1/2 c. nuts, 1/4 c. sugar, and butter; press onto bottom of pan. Bake 10 minutes.
Beat cream cheese, remaining sugar, and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low 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.