Pecan Praline Cheesecake

Ingredients:
Crust:
2 1/4 cups of graham cracker crumbs
5 tablespoons packed brown sugar
1/8 teaspoon of salt

Filling:
3 blocks of cream cheese, softened
1 1/4 cup light brown sugar
3 tablespoons of flour
1 cup sour cream
1 tablespoon of vanilla extract
4 large eggs
1 cup of chopped, toasted pecans

Topping:
1/2 cup sugar
1/2 cup light brown sugar
3/4 cup heavy whipping cream
4 tablespoons unsalted butter
3/4 cup chopped, toasted pecans
1 teaspoon of vanilla extract

Directions:
Preheat your oven to 325. Line a 9 inch springform pan with parchment paper and grease the sides. Combine your crust ingredients and press into the bottom and up the sides of your pan. Bake your crust for 10 minutes and set aside to cool.

Reduce your oven temperature to 300 degrees. In a large bowl, beat the cream cheese, brown sugar, and flour on low. Add the sour cream and vanilla until well combined. Add the eggs one at a time and gently stir in the pecans. Pour the cheesecake batter into the crust. Place the pan into a water bath and bake for about 1 hour and 15 minutes. The center will be set, but jiggly. Turn off the oven and leave the door closed for 30 minutes. Then, open the door, but leave the cheesecake in the oven for 30 more minutes. Allow the cheesecake to cool on the counter top or overnight in the refrigerator.

For the topping, add everything but the pecans, salt, and vanilla to a medium pot and heat over medium heat until the butter and sugar are melted. When it begins to foam and boil, stir constantly until it reaches 220 degrees. Remove from the heat and stir in the pecans. Stir continuously for about 1 minute. Set aside and allow to cool before adding to the cheesecake. Serve immediately or refrigerate until ready to serve.