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12-14 servings.
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To prepare crust, combine crumbs, sugar, and butter in small bowl.
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Mix thoroughly.
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Press onto bottom of 9 inch spring-form pan.
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Chill
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Combine pecans and butter; spread proportionately on baking sheet.
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Watching carefully, toast at 350 degrees till golden.
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Cold.
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In large bowl, combine cream cheese, brown sugar, and flour.
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Beat till light.
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Add in Large eggs, one at a time, blending well after each.
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Stir in vanilla.
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Reserving 1/4 c. of pecans for topping, add in remaining pecans to filling mix.
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Pour filling over crust and bake at 325 degrees for 60 min.
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Turn oven off and allow cheesecake to cold in oven for 30 min.
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Loosen cake from rim of pan.
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When cake has cooled to room temperature, remove the rim.
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To prepare topping, combine sugars, cream and butter in small saucepan.
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Heat to boiling, stirring till sugars dissolve.
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Cook over low heat to just under the soft-ball stage, or possibly approximately 225 degrees on a candy thermometer.
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Immediately remove from heat and cold slightly.
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Add in vanilla and stir till creamy.
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Sprinkle reserved pecans on top of cheesecake and drizzle praline mix over the pecans.
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Chill at least 8 hrs before serving.
