Recipe - Praline And Goat Cheese Cheesecake With Praline Sauce

2 cup Graham cracker crumbs
One half cup Chopped roasted pecans
2/3 cup Melted butter
1 One half pound Cream cheese; room
temperature
One half pound Goat cheese; room
temperature
1 One half cup Sugar
1 cup Sour cream
3 Eggs
1 tablespoon Cornstarch
One fourth cup Heavy cream
1 cup Crushed Pralines; see * Note
1 teaspoon Vanilla
=== TOPPING ===
One fourth cup Sour cream
One fourth cup Goat cheese; room
temperature
3 tablespoon Honey
One fourth cup Graham cracker crumbs
1 cup Praline sauce or carmel
sauce
1 cup Candied pecans; store bought
Whipped cream in pastry bag;
with star tip
Fresh mint sprigs

* Note: See the “Pralines I” recipe which is included in this collection.

Preheat oven to 350 degrees. In a mixing bowl combine the crumbs, pecans
and butter together. Press into a 10inch springform pan. Allow the crust
to come up the sides of the pan. For the filling: In a food processor,
combine the cheese, sugar and sour cream and blend until smooth. Add the
eggs one at a time until incorporated. Dissolve the cornstarch in the cream
and add to the cream cheese mixture. Fold in the Pralines and vanilla. Pour
the filling into the springform and bake for 1 hour or until the cake has
set. For the topping: Combine all the ingredients together and mix until
smooth. After removing from the oven, run a knife around the edges of the
pan to prevent the cake from cracking. After the cake has cooled spread the
topping evenly over the top of the cake and sprinkle the top of the cake
with the graham cracker crumbs. Place a piece of the cake in the center of
the plate. Drizzle the praline sauce over the cake and sprinkle the pecans
around the plate. Garnish with the whipped cream and fresh mint. This
recipe yields 12