Praline Cheesecake

• Vanilla Pecan Cookie Crust
• 11 vanilla sandwich cookies, crushed
• 3 tablespoons chopped pecans
• 3 tablespoons butter or 3 tablespoons margarine, melted
• Praline Filling
• 24 ounces cream cheese
• 2/3 cup dark brown sugar
• 1/3 cup dark corn syrup
• 5 teaspoons cornstarch
• 3 eggs
• 1 egg yolk
• 1/2 cup praline-flavored liqueur
• 2 teaspoons vanilla extract
• 2/3 cup chopped pecans
• Caramel Pecan Topping
• 1/2 cup chopped pecans
• 11 individually wrapped vanilla caramels
• 2 tablespoons sour cream

1. The crust-in a small bowl stir together the crushed cookies and pecans; stir in the melted butter until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3. The filling-In a large bowl, combine the cream cheese, brown sugar, corn syrup, and cornstarch.
4. Beat with an electric mixer until smooth.
5. Add eggs and egg yolk, one at a time, beating well after each addition.
6. Beat in liqueur and vanilla extract.
7. Stir in pecans.
8. Pour the cream cheese mixture over the crust.
9. Bake at 350u0b0 for 15 minutes; lower temperature to 200u0b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
10. Remove the cake from the oven and run a knife around the inside edge of the pan.
11. Turn the oven off; return the cake to the oven for an additional 1 hour.
12. Chill, uncovered, overnight.
13. The topping-sprinkle the pecans over the top of the cheesecake.
14. In the top of a double-boiler, melt caramels.
15. Stir in sour cream.
16. Drizzle over pecans; chill until serving time.

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Taken from www.food.com/recipe/praline-cheesecake-484779 (may not work)