12-14 servings.

To prepare crust, combine crumbs, sugar, and butter in small bowl.

Mix thoroughly.

Press onto bottom of 9 inch spring-form pan.

Chill

Combine pecans and butter; spread proportionately on baking sheet.

Watching carefully, toast at 350 degrees till golden.

Cold.

In large bowl, combine cream cheese, brown sugar, and flour.

Beat till light.

Add in Large eggs, one at a time, blending well after each.

Stir in vanilla.

Reserving 1/4 c. of pecans for topping, add in remaining pecans to filling mix.

Pour filling over crust and bake at 325 degrees for 60 min.

Turn oven off and allow cheesecake to cold in oven for 30 min.

Loosen cake from rim of pan.

When cake has cooled to room temperature, remove the rim.

To prepare topping, combine sugars, cream and butter in small saucepan.

Heat to boiling, stirring till sugars dissolve.

Cook over low heat to just under the soft-ball stage, or possibly approximately 225 degrees on a candy thermometer.

Immediately remove from heat and cold slightly.

Add in vanilla and stir till creamy.

Sprinkle reserved pecans on top of cheesecake and drizzle praline mix over the pecans.

Chill at least 8 hrs before serving.