1 c. pecan halves
9" unbaked pastry shell
1/4 c. Kraft caramel topping
2 (8 oz.) pkg. Philadelphia cream cheese
1/2 c. sugar
1 tsp. vanilla
3 eggs

Place nuts in bottom of pastry shell; cover with topping. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add eggs, one at a time, mixing well after each addition. Pour over topping. Bake at 325 degrees for 45 minutes. Chill. Garnish with additional nuts and drizzle with additional topping, if desired.