- Nilla Vanilla Wafers
- 1/4 cup butter, melted
- 750 g cream cheese
- 3/4 cup sugar
- 1 tsp vanilla
- 3 eggs
- 25 kraft caramels, unwrapped
- 3 tbsp milk
- 1/2 cup almonds, sliced
- Preheat the oven to 350 F.
- Finely crush 40 of the wafers and then combine with the butter.
- Press the mixture firmly into the bottom of a 9" springform pan.
- Stand wafers around the edge of the pan, pressing gently into the crust to secure.
- Beat the cream cheese and the sugar together until well blended. Add the vanilla and the eggs.
- Pour into the prepared crust.
- Bake for 45 to 50 minutes until the centre is almost set. Cool and then chill for at least 4 hours.
- Microwave the caramels with the milk until they are melted. Cool slightly and then pour over the cake. Top evenly with the almonds.
- Serve.