Maple Praline Cheesecake

• 1-1/2 cups finely chopped pecans
• 1/2 cup sweetened shredded coconut
• 1/3 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/4 cup butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 3/4 cup packed brown sugar
• 3/4 cup half-and-half cream
• 1/4 cup all-purpose flour
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 1/2 cup toffee bits
• 2 tablespoons maple syrup
• 2 cups whipped topping
• 1/4 cup toffee bits

1. In a large bowl, combine the pecans, coconut, flour and brown sugar; stir in butter. Press onto the bottom of a 10-in. springform pan. Place on a
2. . Bake at 350u0b0 for 10 minutes. Place pan on a wire rack (leave oven on).
3. In another large bowl, beat cream cheese and brown sugar until smooth. Beat in the cream, flour. syrup, vanilla and salt. Beat in the eggs just until combined. Fold in toffee bits. Pour over crust. Return pan to
4. .
5. Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers.

pecans, coconut, flour, brown sugar, butter, cream cheese, brown sugar, cream, allpurpose, maple syrup, vanilla, salt, eggs, toffee bits, maple syrup, toffee bits

Taken from www.tasteofhome.com/recipes/maple-praline-cheesecake/ (may not work)