3 (8 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
4 eggs

All the above ingredients should be at room temperature.

SOUR CREAM TOPPING:

1 1/2 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

CRUST:

2 c. graham cracker crumbs
1 stick butter
1/2 c. sugar

PECAN PRALINE SAUCE:

1 1/2 c. light brown sugar
2/3 c. white Karo
4 tbsp. butter
1 sm. can Pet milk
1 1/2 c. pecan halves

Crust: Mix all ingredients for crust and pack in the bottom of a spring form pan. Set aside.

Cheesecake: Beat cream cheese with sugar until smooth. Add eggs, one at a time, beating until well blended. Pour into graham cracker crust and bake at 325 degrees for 50-60 minutes. Toothpick should come out clean when stuck into the center. Remove from oven and let cool 10 minutes.

Sour Cream Topping: Mix ingredients for topping and spread on top of cheesecake. Return to oven for 5 minutes. Remove from oven and let cool. Refrigerate. Top with pecan praline sauce.

Sauce: Mix brown sugar, Karo and butter; heat to boiling point. Remove from heat and cool. When lukewarm, add milk and blend well. Add pecans and stir. May be stored in jars in the refrigerator.