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1
Cheesecake: Combine cookie crumbs and butter.
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2
Press into bottom and up sides of a greased 10-inch springform pan.
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3
Bake at 350 degrees for approx 8 minutes.
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4
Cool on a wire rack.
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5
Sprinkle coarsely crumbled pralines over crust.
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6
Beat cream cheese at medium speed with a heavy duty electric mixer until creamy.
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7
Gradually add 1 3/4 cups sugar, flour, and vanilla, beating until smooth.
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8
Add eggs and egg yolks, 1 at a time, beating just until yellow disappears.
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9
Stir in whipping cream and lemon rind.
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10
Pour in crust.
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11
Place on a foil-lined baking sheet.
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12
Bake at 350 degrees on lower oven rack 10 minutes.
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13
Reduce oven temperature to 325 degrees, and bake 1 hour and 20 minutes or until almost set.
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14
Cool on wire rack 1 hour.
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15
Stir together sour cream and 1/3 cup sugar; spread over cheesecake.
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16
Bake at 325 degrees for 10 minutes.
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17
Cool on wire rack.
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18
Cover and chill 8 hours.
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19
Remove sides of pan.
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20
Garnish, if desired with pralines.
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21
Pralines: Butter bottom of a heavy 3-quart saucepan.
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22
Cook brown sugar and next 3 ingredients in saucepan over low heat, stirring constantly, until sugars dissolve; stir in pecans.
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23
Bring to a boil over medium heat; cook, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 238 degrees (soft ball stage).
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24
Remove from heat.
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25
Stir in vanilla; let stand 3 minutes.
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26
Beat with a wooden spoon 3 minutes or until mixture begins to thicken.
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27
Working rapidly, drop by tablespoonfuls onto wax paper.
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28
Let stand until firm.
