Southern Pecan Praline Cheesecake

Ingredients

For the Crust: 

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling: 

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream

For the Praline Topping:

1 cup pecan halves
1/2 cup packed brown sugar
1/4 cup heavy cream
4 tablespoons unsalted butter 

Directions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla and sour cream. Pour the filling over the crust.

4. Bake for 55-65 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.

5. For the topping, combine pecans, brown sugar, heavy cream, and butter in a saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the mixture thickens, about 5 minutes. Let cool slightly.

6. Pour the praline topping over the chilled cheesecake. Spread evenly and allow it to set before slicing.