Praline Cheesecake I
1 cup graham cracker crumbs
1/4 cup melted butter
3 pkgs. (8 oz. each) cream cheese
1-1/4 cups firmly packed brown sugar
1 cup chopped pecans
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla
1/2 cup firmly packed brown sugar
1/4 cup butter
12 pecan halves
For Crust: Combine crumbs and butter in large bowl and mix well. Press evenly into bottom of 9-in. springform pan.
For Filling: Preheat oven to 350ºF. Blend cheese and 1-1/4 cup brown sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in pecans, flour and vanilla and mix thoroughly. Pour onto crust, spreading evenly. Bake until set 50-55 minutes. Let cheesecake cool to room temperature. Cover and refrigerate overnight.
For Topping: Combine brown sugar and butter in small saucepan. Place over low heat and cook, stirring occasionally, until smooth and thickened, about 5 minutes. Pour hot topping over chilled cake, spreading to cover top. Remove spring form. Arrange pecan halves decoratively around edge of topping.
Serve cheesecake slightly chilled or at room temperature.