Instructions: Cream cheese and water. Add eggs one at a time. While mixing slowly add sugar and vanilla. Remove about 1/2 cup batter - slowly add about 1/4 cup water, beating until like very heavy cream. Coat entire crust. Bake 5 - 10 minutes or until batter is very dry. Remove from oven.

Spread reserved crumbs in center of pan, 5 - 6 inches in diameter, and carefully pat with glass. Sprinkle nuts over crumbs; pour caramel over crumbs, being careful that it stays on crumbs. Spoon batter around edges of pan first to contain caramel; eventually cover crust. Bake 50 minutes. Remove from oven; cool 5 - 10 minutes.

Mix sour cream, cocoa and 1/3 cup sugar. Pour on batter. Bake 12 minutes. Remove from oven. Cool 5 minutes. With knife, loosen crust from pan. Liberally garnish with chocolate sprinkles.

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