Praline Cheesecake

Preheat oven to 325°F.

Wrap the outside of a 10’’ springform pan with heavy duty aluminum foil, making sure the foil extends beyond the top of the pan.

For ease in removing your cheesecake from a springform bottom, put a piece of parchment paper on the bottom before patting in the crust.

Combine crust ingredients and pat into the bottom of prepared pan. Freeze until needed.

Whip cream cheese with sugar and salt, then add eggs one at a time, mixing after each. Mix in the vanilla and the sour cream. Reserve one cup of the batter.

Pour the remaining batter into the springform pan. Stir the praline paste into the reserved batter until well combined. Drop tablespoonsful of the praline batter over the batter in the pan. Swirl with a knife to marbleize.

Put the springform into a large roaster pan. Pour hot water into the roaster until it reaches halfway up the sides of the springform.

Bake for about 60 Minutes until the outer edges of the cake are set and the center is still wobbly.

Turn off the oven and allow the cake to rest in the warm oven for 45 Minutes longer. Remove from oven and immediately run a knife around the edge to loosen and prevent cracking.