Ingredients

2 cups finely crushed NILLA Wafers

1/2 cup PLANTERS Chopped Pecans

1/4 cup (1/2 stick) butter or margarine, melted

3/4 cup firmly packed brown sugar, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 tsp. rum extract

3 eggs

1/2 cup mashed ripe banana

2 medium bananas, sliced

2 tsp. lemon juice

1 jar caramel ice cream topping

1/2 cup PLANTERS Pecan Halves

Directions

PREHEAT oven to 350°F. Mix wafer crumbs, chopped pecans, butter and 1/4 cup of the brown sugar until well blended. Press firmly onto bottom of 13×9-inch baking pan.

BEAT cream cheese, remaining 1/2 cup brown sugar and rum extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.

BAKE 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

TOSS sliced bananas with lemon juice; spoon over cheesecake.  Drizzle caramel topping evenly over bananas; sprinkle with pecan halves. Cut into 24 squares. Refrigerate any leftover cheesecake squares.