Chocolate Praline Cheesecake

• 1 cup pecan halves
• 3 tbsp. butter
• margarine
• 1 lb. cream cheese, softened
• 1 cup light brown sugar, packed
• 1/3 cup cocoa
• 3 eggs
• 1 tsp. vanilla extract
• Sweetened whipped cream
• 1 cup vanilla wafer crumbs
• 1/4 cup powdered sugar
• 1/4 cup cocoa
• 1/4 cup butter
• margarine, melted

1. Crust: Heat oven to 350F.
2. In medium bowl, stir together crumbs, powdered sugar and cocoa.
3. Add butter; blend well.
4. Press mixture onto bottom and 1-inch up side of 9-inch springform pan.
5. Bake 8 minutes.
6. Cook slightly.
7. Cake: Set aside 12 pecan halves for garnish; finely chop remaining pecans (will have about 3/4 cup).
8. In medium skillet, melt butter; add chopped pecans.
9. Saute over medium heat, stirring frequently, just until golden.
10. Place pecans on paper towels to drain.
11. Heat oven to 400F.
12. In large mixer bowl, beat cream cheese and brown sugar until well blended.
13. Add cocoa; beat until blended.
14. Blend in eggs and vanilla.
15. Stir inchopped pecans; pour into crust.
16. Bake 10 minutes.
17. Reduce oven temperature to 250F; continue baking 45 minutes.
18. With knife loosen cake from side of pan.
19. Cool completely; remove side of pan.
20. Refrigerate at least 6 hours.
21. Garnish with whipped cream and pecan halves.
22. Refrigerate leftovers.

pecan halves, butter, margarine, cream cheese, light brown sugar, cocoa, eggs, vanilla extract, whipped cream, vanilla wafer crumbs, powdered sugar, cocoa, butter, margarine

Taken from www.foodgeeks.com/recipes/1930 (may not work)