1
: Combine crumbs with butter. Press onto bottom and halfway up sides of 9" (23 cm) springform pan. Pour caramel sauce over crust and top with pecans.
2
: Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and vanilla; pour over crust.
3
: Bake in preheated 325ºF (160ºC) oven 45-50 minutes or until centre slightly jiggles when pan is lightly shaken. Cool and chill 4 hours or overnight. Garnish as desired.