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1
FOR THE PRALINE: Coat a 1-inch sheet of auminum foil with cooking spray.
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2
Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoons vanilla in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly, about 5 minutes.
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3
Continue cooking 5 minutes or until golden.
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4
Remove from heat; carefully stir in pecans, 2 tablespoons butter, and salt.
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5
Immediately pour onto prepared foil, spreading to a thin layer.
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6
Cool completely.
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7
Break praline into small pieces.
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8
Place in a food processor, and process until ground.
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9
FOR THE CRUST: Combine cracker crumbs, 3 tablespoons granulated sugar, melted butter and 1 Tbps.
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10
water in a bowl.
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11
Toss with a fork.
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12
Press crumbs in to bottom and up sides of a 9-inch springform pan coated iwth cooking spray.
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13
Bake at 350F for 10 minutes.
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14
Cool on a wire rack.
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15
Reduce oven temperature ot 325F.
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16
FOR THE FILLING: Place sweet potatoes in food processor; process until smooth.
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17
Remove from processor.
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18
Combine brown sugar, cheeses, and sour cream in processor; process until smooth.
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19
Add pureed potatoes, flour, and the remaining ingredients, and process until smooth.
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20
Add one-half of ground praline mixture; plulse 3 times or until blended.
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21
Pour filling into crust.
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22
Bake 325F fo 55 minutes.
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23
Turn off oven.
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24
(Do not remove cheesecake from oven).
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25
Let cheesecake stand in oven for 1 hour.
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26
Remove from oven; cool on a wire rack.
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27
Cover and chill 3 hours or overnight.
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28
Sprinkle top with remaining ground praline mixture before serving.
