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1
Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir Crust ingredients until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
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2
In medium bowl, beat cream cheese, sour cream and granulated sugar with electric mixer on medium speed until smooth. Add remaining Filling ingredients; beat until smooth. Spread over crust in pan.
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3
Bake 28 to 33 minutes or until set in center. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Spread caramel sauce over cooled cheesecake bars.
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4
For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
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