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1
Preheat oven to 350 degrees F.
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2
In a mixing bowl, combine the crumbs, pecans, and butter together.
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3
Press into a 10-inch springform pan.
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4
Allow the crust to come up the sides of the pan.
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5
For the filling: In a food processor, combine the cheese, sugar, and sour cream and blend until smooth.
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6
Add the eggs one at a time until incorporated.
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7
Dissolve the cornstarch in the cream and add to the cream cheese mixture.
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8
Fold in the pralines and vanilla.
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9
Pour the filling into the spring form and bake for 1 hour or until the cake has set.
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10
After cake removing from the oven, run a knife around the edges of the pan to prevent the cake from cracking.
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11
Combine the topping ingredients and mix until smooth.
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12
After the cake has cooled spread the topping evenly over the top of the cake and sprinkle the top of the cake with the graham cracker crumbs.
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13
Place a piece of the cake in the center of the plate.
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14
Drizzle the praline sauce over the cake and sprinkle the pecans around the plate.
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15
Garnish with the whipped cream and fresh mint.
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16
Mix the sugar, salt, evaporated milk, and butter in a heavy-bottomed saucepan.
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17
Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves.
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18
Stir in pecans and cook over medium heat until mixture reaches the soft ball stage.
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19
(234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.)
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20
Remove pan from heat and stir rapidly until mixture thickens.
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21
Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up.
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22
Store in an airtight container.
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23
Yield: about 1 dozen
