Praline Cheesecake

• 1 cup graham wafers
• 12 cup finely chopped pecans
• 13 cup melted butter
• 14 cup brown sugar
• 12 cup chopped pecans
• 14 cup brown sugar
• 14 cup melted butter
• 500 g cream cheese (not light)
• 34 cup brown sugar
• 6 ounces unflavored gelatin
• 14 cup cold water
• 1 cup whipped whipping cream
• 4 ounces melted and cooled semi-sweet chocolate baking squares

1. Crust: combine 1 cup graham wafers, 1/2 cup finely chopped pecans, 1/3 cup melted butter and 1/4 cup brown sugar.
2. Press into pan (best to use spring pan for easier removal) and set aside.
3. Praline mixture: combine 1/2 cup chopped pecans, 1/4 cup brown sugar and 1/4 cup melted butter.
4. Set aside.
5. Sprinkle gelatin over cold water and set aside for 5 minutes.
6. After 5 minutes, heat gelatin on low until dissolved.
7. Set aside.
8. Cheese mixture: Cream cream cheese and 3/4 cup brown sugar.
9. Whip in dissolved gelatin and fold in whipped whipping cream.
10. Set aside 3 cups of cheese mixture.
11. Layer remaining over crust and sprinkle with praline mixture.
12. Mix chocolate into 2 cups of the remaining cheese mixture and use as next layer.
13. Use the last remaining cup of cheese mixture as final leyer and marble into chocolate layer if desired.
14. Chill at least 3 hours.

graham wafers, pecans, butter, brown sugar, pecans, brown sugar, butter, cream cheese, brown sugar, unflavored gelatin, cold water, whipped whipping cream, semisweet chocolate baking squares

Taken from www.food.com/recipe/praline-cheesecake-148557 (may not work)