Coffee Praline Cheesecake

Ingredients

• 0.8 cup firmly brown sugar packed
• 1.5 cups knudsen cream sour
• 24 oz philadelphia cream cheese softened
• 4  eggs 
• 1 cup butterscotch ice cream topping 
• 2 tsp maxwell house coffee instant divided
• 0.3 cup butter melted ()
• 1 cup planters pecan halves divided
• 27 square shortbread cookies crushed finely ( 2 cups crumbs)
• 1 tsp vanilla 
• 1 Tbsp water hot

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• hand mixer
• spatula
• springform pan

Directions

1. Preheat oven to 350F. Chop 1/4 cup of the pecans; mix with shortbread crumbs and margarine. Press firmly onto bottom and 1 inch up side of 9-inch springform pan; refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
2. Add sour cream, 1 tsp. of the coffee granules and the vanilla; mix well.
3. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
4. Pour into crust.
5. Bake 1 hour. Turn oven off; leave cheesecake in oven 30 min.
6. Remove cheesecake from oven. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Arrange 12 of the pecan halves around outside edge of cheesecake. Refrigerate at least 3 hours or overnight.
7. Dissolve remaining 1 tsp. coffee granules in hot water just before serving cheesecake.
8. Mix with butterscotch topping in small saucepan; cook on medium-low heat until heated through, stirring frequently. Stir in remaining pecan halves. Spoon over individual servings of cheesecake. Store leftover cheesecake and sauce separately in refrigerator.