Praline Cheesecake - cooking recipe

Ingredients

Vanilla Pecan Cookie Crust
11 vanilla sandwich cookies, crushed
3 tablespoons chopped pecans
3 tablespoons butter or 3 tablespoons margarine, melted
Praline Filling
24 ounces cream cheese
2/3 cup dark brown sugar
1/3 cup dark corn syrup
5 teaspoons cornstarch
3 eggs
1 egg yolk
1/2 cup praline-flavored liqueur
2 teaspoons vanilla extract
2/3 cup chopped pecans
Caramel Pecan Topping
1/2 cup chopped pecans
11 individually wrapped vanilla caramels
2 tablespoons sour cream

Preparation

The crust-in a small bowl stir together the crushed cookies and pecans; stir in the melted butter until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
The filling-In a large bowl, combine the cream cheese, brown sugar, corn syrup, and cornstarch.
Beat with an electric mixer until smooth.
Add eggs and egg yolk, one at a time, beating well after each addition.
Beat in liqueur and vanilla extract.
Stir in pecans.
Pour the cream cheese mixture over the crust.
Bake at 350\u00b0 for 15 minutes; lower temperature to 200\u00b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional 1 hour.
Chill, uncovered, overnight.
The topping-sprinkle the pecans over the top of the cheesecake.
In the top of a double-boiler, melt caramels.
Stir in sour cream.
Drizzle over pecans; chill until serving time.