Praline Cheesecake

Crust:

1½ cups graham cracker crumbs
1/3 cup sugar
½ cup chopped Pecans
6 tablespoons butter or oleo melted
Combine above ingredients. Mix well. Press onto sides and bottom of 9-10" spring-form pan. Bake at 350° for 5 minutes.


Filling:

3 (8 oz) packages cream cheese, softened
1 cup firmly packed light brown sugar
1 (5.3 oz) can evaporated milk
2 tablespoon flour
3 eggs
1½ teaspoons vanilla

Beat cream cheese until light and fluffy. Add milk, sugar and flour, mixing well. Add eggs one at a time and beat well after each addition. Stir in vanilla and pour into prepared crust. Bake 350° 55-60 minutes.

Let cheesecake cool 30 minutes. Loosen and remove sides of spring-form pan. Let stand until completely cooled. Cover and keep refrigerated until ready to use. Before serving, place Pecans halves over top of cake. Mix and pour warm glaze over top of cake.


Glaze:

Melt:
4 tablespoons butter or oleo

Add:
6 tablespoons light brown sugar
½ cup light corn syrup
½ cup dark corn syrup
1 tablespoon cornstarch
1 teaspoon vanilla