Chocolate Marble Praline Cheesecake
1 package golden sugar cookie mix
1/2 cup finely chopped pecans (see note)
1-1/4 cups firmly packed brown sugar
2 tablespoons flour
3 pkgs. (8 oz. each) cream cheese, softened
3 eggs, lightly beaten
1-1/2 teaspoons vanilla
1 ounce unsweetened chocolate, melted
caramel topping, optional
Spread pecans in single layer on baking sheet. Toast in 350ºF oven for 3-5 minutes or until fragrant. Cool completely. Preheat oven to 350ºF.
Crust: Combine cookie mix, contents of buttery flavor packet from mix, 1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan. Bake at 350ºF for 20-22 minutes or until edge is light brown and center is set. Remove from oven.
Filling: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl. Beat at low speed with electric mixer, adding brown sugar mixture gradually. Remove one cup of batter to small bowl, add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble.
Arrange pecan halves around top edge. Bake at 350ºF for 45-55 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until ready to serve.
To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping.
Cut into slices and serve with additional caramel flavor topping, if desired.
Note: For added flavor, toast pecans before chopping.