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.