Praline Cheesecake

• 1 cup ground toasted pecans
• 1/4 cup firmly packed brown sugar
• 1/4 cup margarine, melted
• 3 tablespoons all-purpose flour
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup firmly packed brown sugar
• 1 tablespoon cornstarch
• 1 (5-ounce) can evaporated milk
• 3 tablespoons praline liqueur or2 teaspoons vanilla extract
• 3 eggs
• 1 (8-ounce) carton sour cream
• 3 tablespoons sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 16 pecan halves, toasted

1. Combine first 4 ingredients, stirring well. Press mixture into bottom of a 9-inch springform pan. Bake at 350u0b0 for 15 minutes. Let cool completely on a wire rack.
2. Beat cream cheese at medium speed of an electric mixer until fluffy. Combine 3/4 cup brown sugar and cornstarch; add to cream cheese mixture, beating well. Add milk and liqueur, beating at low speed until blended. Add 3 eggs, one at a time, beating just until blended. Spoon cream cheese mixture into prepared crust. Bake at 325u0b0 for 50 minutes. Remove from oven; increase temperature to 400u0b0.
3. Combine sour cream, 3 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla. Spread mixture on top of cheesecake. Bake an additional 5 minutes. Turn oven off. Partially open oven door, and let cheesecake cool in oven 30 minutes. Remove from oven, and let cool on a wire rack. Cover and chill thoroughly. Arrange pecan halves on cheesecake.

ground toasted pecans, brown sugar, margarine, allpurpose, cream cheese, brown sugar, cornstarch, milk, praline liqueur, eggs, sour cream, sugar, egg yolk, vanilla, pecan

Taken from www.myrecipes.com/recipe/praline-cheesecake-0 (may not work)