1 1/4 c. crushed graham crackers
1/4 c. granulated sugar
1/4 c. chopped pecans, toasted
1/4 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 c. brown sugar
1 (5 1/2 oz.) can or 1/2 c. evaporated milk
2 tbsp. all-purpose flour
1 1/2 tsp. vanilla
3 eggs
1 c. pecan halves, toasted

SAUCE:

1 c. dark corn syrup
1/4 c. cornstarch
2 tbsp. brown sugar
1 tsp. vanilla

In small mixing bowl combine cracker crumbs, granulated sugar and chopped pecans. Stir in melted butter. Press crumb mixture over the bottom and 1 1/2 inches up the sides of a 9 inch springform pan. Bake in 350 degree oven for 10 minutes.

Meanwhile beat together cream cheese, 1 cup brown sugar, evaporated milk, flour and 1 1/2 teaspoons vanilla. Add eggs, beat just until blended. Pour into baked crust. Bake in 350 degree oven 50-55 minutes or until set. Cool in pan 30 minutes, loosen sides and remove rim from pan. Cool completely. Arrange nut halves atop cheesecake.

Before serving, combine corn syrup, cornstarch and the remaining brown sugar in a small saucepan. Cook and stir until thickened and bubbly. Remove from heat, stir in remaining vanilla. Cool slightly.

To serve, spoon some of the warm sauce over nuts on the cheesecake. Serve cake alongside remaining sauce. Makes 12-16 servings. Pour some of the extra praline sauce over each individual cheesecake serving.