Praline Cheesecake

Crust
1 1/2 cups of Nilla Wafers, crushed (about 50)
1/4 cup sugar
1/4 cup butter, melted

Praline
1 cup chopped pecans
1 1/2 cups of butter
1 cup of brown sugar
1 tsp. vanilla

Cheesecake filling
3 pkgs (8 oz. each) cream cheese, at room temperature
1 cup sugar
1/2 cup sour cream
3 eggs lightly beaten
1 tsp vanilla

In a small bowl, combine wafer crumbs, sugar, and butter. Press into the bottom of a greased 9-inch spring form pan. Sprinkle pecans evenly over crust.

To make praline: In a saucepan bring butter and brown sugar to a boil over medium heat stirring constantly. Reduce heat and simmer for 10 minutes. Remove from heat. Stir in vanilla. Pour over pecans and crust. Refrigerate while making the filling.

To make filling: In a large bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs. Beat on low speed just until combined. Pour on top of crust.

Place pan on a cookie sheet with an edge/lip (some butter from the praline will melt out while baking). Bake at 325 for 50 minutes. Turn off oven. Leave cheesecake in oven for 30 more minutes. Do NOT open oven at all during baking or the cooling off period. This helps prevent cracking. Remove and let cool on a wire rack for 10 minutes. Loosen edge of crust with a knife. Cool 1 hour. Refrigerate overnight.

Cutting tip: Run knife under hot water to heat the metal. Wipe dry and make one slice. Clean the blade, run under hot water, dry, and make second slice. This make all the slices pretty and smooth.