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.

Praline Sauce: In a small heavy saucepan, stir together brown sugar and cornstarch. Stir in corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly.

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