Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13- x 9-inch baking pan.
Bake at 350° for 8 minutes. Remove from oven, and cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended.
Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan.
Bake at 350° for 40 minutes or until set. Remove from oven, and cool on a wire rack.
Pour warm Quick Caramel-Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover and chill 8 hours. Cut into bars.