Ingredients
2 cups cream-filled chocolate sandwich cookie crumbs1/2 cup butter, melted1 cup chopped pecansPRALINE:1-1/2 cups butter, cubed1 cup packed brown sugar1 teaspoon vanilla extractFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup confectioners’ sugar1/3 cup packed brown sugarGANACHE:1 cup semisweet chocolate chips1/2 cup heavy whipping creamPecan halves
Preparation
Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans.
In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set.
In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set.
For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set.
Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers.
