Graham cracker crust

1 & 1/2 cups graham cracker crumbs 1/4 cup sugar 6 tablespoons butter, melted

Mix all ingredients together. Line bottom and sides of greased or sprayed mini cheesecake pan or mini muffin pan.

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Filling

8 oz cream cheese 1/4 cup sugar 1 large egg 1 teaspoon vanilla extract

Beat ingredients together with a hand mixer on low speed. Pour batter over crusts. Bake at 350 degrees for 12 to 14 minutes. Yields 12 mini cheesecakes.

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Chocolate Whipped Cream

1 cup whipping cream 1/4 cup cream de cacao 1 teaspoon cocoa 1 tablespoon sugar

Whip ingredients together until desired consistency.

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White Chocolate Raspberry Glaze

1 ounce baking white chocolate 1 tablespoon raspberry preserves

Melt chocolate and stir in preserves. Use this ratio to make desired quantity of glaze.

Vanilla pecan cookie crust

36 vanilla sandwich filled cookies 10 tbs pecans, chopped 6 tbs butter, melted

Set out all ingredients for filling and allow to reach room temperature. Finely chop cookies. Thoroughly mix cookie crumbs with pecans and butter. Press mixture onto the bottom of a greased 10″ springform pan.

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Filling

32 oz cream cheese 1 C dark brown sugar 3 tbs cornstarch 1/2 C dark corn syrup

Preheat oven to 350 degrees. Beat all four ingredients together until smooth using an electric mixer. Avoid over-mixing.

4 large eggs 2 tsps vanilla extract 2 tsp butter flavoring 1/2 C praline liqueur 2/3 C chopped pecans

Add eggs to mixer bowl one at a time. Beat mixture thoroughly after each egg. Mix in vanilla extract, butter flavoring, and praline liqueur. Fold in pecans by hand.Slowly add filling mix to crust. Bake for 15 minutes at 350 degrees. Reduce temperature to 200 degrees and bake for approximately 2 hours until center of cheesecake no longer appears wet.Remove from oven and carefully slide a knife around the outside between the cheesecake and the pan. This will help prevent cracking as the cheesecake shrinks during cooling. Return to oven, turn oven off, and allow to cool slowly in the oven for two hours. Refrigerate overnight.

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Caramel pecan topping

5 oz white chocolate 1/4 C sour cream 1/4 C caramel hard-shell ice cream topping 3 tbs chopped pecans

In a small, heavy saucepan, melt white chocolate with sour cream over low heat stirring constantly until mixture is smooth. Remove from heat and mix in caramel topping, stirring until mixed. Spread over cheesecake and sprinkle pecans on top. Keep refrigerated.

Praline whipped cream

1 C heavy cream 1/4 C Praline liqueur 1 tbs sugar

Whip cream and liqueur together for about a minute (highest speed if using a mixer). Add the sugar and whip for another minute or two until desired consistency is achieved. Thinner whipped cream will pour over the cheesecake and ooze over the plate. Thicker versions will sit firmly and proudly atop the cheesecake. Makes plenty for a whole cheesecake with enough left over for ample sampling.