[OrangeMoon]

Pralins Cheesecake

Crust
1 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/3 cup butter melted
1/4 cup firmly packed brown sugar

Combine crumbs, nuts, butter and brown sugar well. Press firmly into bottom and up sides 1" of a 9 inch spring form pan. Bake at 350·C for 10-12 min.

Cheesecake
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup butter melted
2 pkgs (250g) cream cheese softened
3/4 cup firmly packed brown sugar
1 envelop unflavoured gelatin (dissolved in 1/4 cup water)
1 cup whipped cream( I use cool whip)
1/2 cup sugar(more or less to your taste)

For praline mixture, in a bowl, combine pecans, brown sugar and melted butter. Mix well with a fork and set aside while preparing cheesecake filling.

In a saucepan on low heat, combine water and gelatin. Heat until dissolved (3-5 minutes).

Beat cream cheese until smooth. Blend warm gelatin. Gradually fold whipped cream into cheese mixture.

Take approximately 2 cups of cheese mixture out and place in a separate bowl. To this amount, fold in melted and cooled chocolate.

To assemble cheesecake: Reserve 1/2 cup of plain cheese mixture aside. Spread remaining cheese mixture evenly over cooled crust. Sprinkle praline mixture evenly over top.

Spread chocolate cheese mixture evenly over pralines. Spoon remaining plain cheese mixture and swirl with knife to marble.

Chill cake in fridge for at least 5 hours. Serve with a warm knife.