Coffee Praline Cheesecake

• 1 cup PLANTERS Pecan Halves, divided
• 27 square shortbread cookies, finely crushed (about 2 cups crumbs)
• 1/4 cup (1/2 stick) margarine or butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup firmly packed brown sugar
• 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
• 2 tsp. MAXWELL HOUSE Instant Coffee, divided
• 1 tsp. vanilla
• 4 eggs
• 1 Tbsp. hot water
• 1 cup butterscotch ice cream topping

1. Preheat oven to 350F.
2. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine.
3. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use.
4. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream, 1 tsp.
6. of the coffee granules and the vanilla; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8. Pour into crust.
9. Bake 1 hour.
10. Turn oven off; leave cheesecake in oven 30 min.
11. Remove cheesecake from oven.
12. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
13. Arrange 12 of the pecan halves around outside edge of cheesecake.
14. Refrigerate at least 3 hours or overnight.
15. Dissolve remaining 1 tsp.
16. coffee granules in hot water just before serving cheesecake.
17. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently.
18. Stir in remaining pecan halves.
19. Spoon over individual servings of cheesecake.
20. Store leftover cheesecake and sauce separately in refrigerator.

halves, shortbread cookies, margarine, philadelphia cream cheese, brown sugar, s, coffee, vanilla, eggs, water, butterscotch ice cream topping

Taken from www.kraftrecipes.com/recipes/coffee-praline-cheesecake-53390.aspx (may not work)