Pumpkin Praline Cheeskecake
   
             Graham Cracker Crust
              2 packages of graham crackers
              1/4 cup ground pecans
              11/2 sticks of melted butter
              1 teaspoon vanilla
             Crumble graham crackers and then add rest of ingredients mix together
             put graham cracker crust into 10 inch spring form pan, put aside.
             Be sure to grease spring form pan before adding graham cracker crust.
           Cheese Cake Mixture
            3  -   8 oz. packages cream cheese ( softened )
            1 1/2  -  16 oz. containers sour cream
            2 1/2 cups   -  granulated white sugar
            1 cup of canned or fresh pumpkin
            2 teaspoons pumpkin spice
            6 eggs
            2 tablespoons vanilla         
               
            Mix cream cheese then add sour cream - mix until smooth.  Then add
            sugar, mix - add pumpkin and pumpkin spice. Mix together.  Fold in eggs
            do not mix, mixing causes cracks to form in cheese cake during baking.
            Fold vanilla into mixture last.  Pour mixture into spring form pan over
            graham cracker crust.  Put in preheated oven at 325 degrees for 1 hour
            and 15 minutes.  Important - put pan of at least 1 inch water underneath
            spring pan - pan should be larger than spring pan, water will cause no
            cracks in your cheese cake as well.  After cooking for 1 hour and 15
            minutes - cut oven off and crack oven door and let cheese cake stay in
            oven for additional 30 minutes.  Let cool and put in fridge for 3 hours.
          Praline Topping
          1/2 pound pecans
          1 1/2 sticks of butter
          1 cup of brown sugar
          Melt butter and mix all ingredients together.  Put in oven and broil for
          5 minutes.  Put on cheese cake after it's been in fridge for 3 hours, after
          topping is put on cake place in fridge for another 3 hours. Enjoy!!!