Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
Filling:
3 (8 oz) packages cream cheese, at room temperature
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
Topping:
1 1/2 cups sour cream
4 tablespoons sugar
1 teaspoon vanilla extract
Praline Sauce:
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1/2 cup chopped pecans
1 teaspoon vanilla extract

Preparation Instructions:

Preheat oven to 350 degrees.

For crust, stir together graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9 inch springform pan.

Make the filling: In a large bowl, beat together cream cheese and sugar. Beat in eggs, one at a time, then beat in vanilla. Pour filling into crust and bake 1 hour. Remove cake from oven and cool for 10 minutes.

Meanwhile, make topping: In a bowl, mix sour cream, sugar, and vanilla until well blended. Spread this mixture over warm cake and return to oven for 5 minutes. Let cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.

At serving time, use a table knife to loosen cake from the pan. Remove the sides of the pan and place cake on a platter, leaving it on pan bottom.

Serve cheesecake, passing Praline Sauce in bowl with a small ladle. Store any leftovers in the refrigerator.