Ingredients

Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup (1/2 stick) melted butter

Filling:
three 8-ounce packages cream cheese, at room temperature
1 cup granulated sugar
5 eggs
1 tablespoon vanilla extract

Topping:
1 1/2 cups sour cream
4 tablespoons granulated 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

Directions

Preheat the oven to 350 degrees.  For the crust, stir together the graham cracker crumbs, sugar, and butter.  Pat this mixture into the bottom and sides of a 9-inch spring form pan.

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

Meanwhile, make the topping: 
In a bowl, mix the sour cream, sugar, and vanilla until well blended.  Spread this mixture over the warm cake and return to the oven for 4 minutes. 

Let the 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 the cake from the pan.  Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom. 

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

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

Recipe courtesy Paula Deen