Praline Cheesecake

I've been derelict in my posting, but lo, I bring great gifts for forgiveness. I've been wanting to make a praline cheesecake for months, but could not find the recipe I wanted. Today I was looking at recipes for pecan floretines and suddenly I couldn't resist the craving for a praline cheesecake any more. Since I had already started the floretines though, I decided to merge and marvel. This is my pecan praline cheesecake with floretine topping. All together now: "mmmmmmmm!"

Floretines: (from Mrs. Fields' I Love Chocolate! Cookbook)
* 4 tbsps unsalted butter
* 1/3 c packed light brown sugar
* 1/4 c light corn syrup
* 1/2 c finely chopped pecans
* 1/3 c all-purpose flour
* 1 1/2 tsp vanilla extract
* 1 tsp salt

Preheat the oven to 350 degrees. Butter and flour a cookie sheet.

In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, then bring to a boil over medium heat, stirring constantly until the sugar dissolves, 3-5 minutes. Remove from the heat.

Stir in the pecans, flour, and vanilla. Drop the batter into 1/2-tsp mounds 2 inches apart on the prepared cookie sheet. Using a small spatula, spread each mound into a circle.

Bake for 8-10 minutes, or until browned, rotating the pan back to front after 4 minutes. Cool on the cookie sheet for about 1 minute, then transfer to wire racks to cool completely.

Cheesecake:
* 1 c packed dark brown sugar
* 1/2 c whipping cream
* 1/3 c butter, softened
* 2 tbsp praline liqueur
* 3 c pecans
* 1 c granulated sugar
* 3 tbsp melted butter
* 24 oz cream cheese, softened
* 3 eggs, room temperature
* 1/4 c praline liqueur

In a small saucepan, combine the brown sugar, whipping cream, and butter. Bring to a boil over medium-high heat; boil for 3 minutes. Remove 1/3 c of the sauce; refrigerate until chilled. To remaining sauce add 2 tbsp liqueur; set aside.

Combine pecan pieces and 1/4 c of the sugar in food processor; pulse until it resembles coarse crumbs (do not overprocess.) Transfer to medium bowl and stir in melted butter.

Press nut mixture into bottom and halfway up sides of a 9-inch springform pan. Wrap outside of pan with 2 sheets of aluminum foil; bake in 325 degree F oven for 15 minutes.

Beat cream cheese with remaining 3/4 c of sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 c liqueur. Pour cream cheese mixture into nut crust. Drizzle the 1/3 c chilled sauce on top; gently swirl with knife.

Place foil-wrapped cake in a 1 inch water bath; return to 325 degree F oven for 1 hour. Turn oven off, leaving cheesecake in oven without opening the door for another hour (prevents cake from cracking.) Cool on wire rack.

Break floretines into pieces (1-2 inches); line top of cake with pieces. Drizzle melted chocolate over the top, then frigerate cake for 4 hours or overnight. Serve with warmed remainder sauce.