CRUST:

1 c. vanilla wafer crumbs
2 tbsp. sugar
4 tbsp. butter, melted

FILLING:

1 1/3 c. chopped pecans
3 tbsp. butter, melted
24 oz. cream cheese, softened
1 c. packed dark brown sugar
2 tbsp. all-purpose flour
3 extra lg. eggs
1 tsp. pure vanilla extract

PRALINE TOPPING:

1 1/2 tsp. sugar
1/4 c. packed dark brown sugar
2 tbsp. heavy cream
1 tbsp. butter
1/2 tsp. pure vanilla extract

12-14 servings.

To prepare crust, combine crumbs, sugar, and butter in small bowl. Mix thoroughly. Press onto bottom of 9 inch spring-form pan. Chill

Combine pecans and butter; spread evenly on baking sheet. Watching carefully, toast at 350 degrees until golden brown. Cool.

In large bowl, combine cream cheese, brown sugar, and flour. Beat until light. Add eggs, one at a time, blending well after each. Stir in vanilla. Reserving 1/4 cup of pecans for topping, add remaining pecans to filling mixture. Pour filling over crust and bake at 325 degrees for 60 minutes. Turn oven off and allow cheesecake to cool in oven for 30 minutes. Loosen cake from rim of pan. When cake has cooled to room temperature, remove the rim.

To prepare topping, combine sugars, cream and butter in small saucepan. Heat to boiling, stirring until sugars dissolve. Cook over low heat to just under the soft-ball stage, or approximately 225 degrees on a candy thermometer. Immediately remove from heat and cool slightly. Add vanilla and stir until creamy. Sprinkle reserved pecans on top of cheesecake and drizzle praline mixture over the pecans. Refrigerate at least 8 hours before serving.