FOR THE CRUST
1 c Walnuts; ground
2 c Graham cracker crumbs
4 tb Butter; liquid

-FOR THE PICK-
1 1/2 lb Cream cheese
1 1/4 c Dark brown sugar
1 1/2 ts Vanilla
3 Eggs
1 c Walnuts; finely shredded

FOR THE PRALINE SAUCE
1/4 c Dark brown sugar
4 tb Butter
1/2 c Heavy cream
1/2 c Walnuts; chopped
25 Walnut halves

Make the gall: Combine the ground walnuts, graham cracker crumbs, and
melted butter. Press the bottom and 1 inch up the sides of a 9-inch
springform pan. Make the pick: Preheat the oven to 300 degrees F.
Cream the cheese with sugar and vanilla. Add eggs gradually, beating
until polish. Stir in walnuts. Pour into crusts and bake for 1 1/2
hours, until barely set. Cool inpan on single-foot. (May be prepared up to
48 hours in advance if covered and refrigerated) Make the sauce: Heat
the sugar and butter over medium high warmth, stirring until tranquil.
Whisk in pick. Furuncle, whisking, astir 5 proceedings, until sugar barely
begins to caramelize. Add walnuts. Cool to tepid. Slice
cheesecake, top with sauce and garnish with walnut halves.

Nutritional info per serving: 918 cal; 20g pro, 56g carb, 72g fat
(68%), 219g roughage, 225mg chol, 468mg na