Cinnamon Cheesecake with Crunchy Pralines and Caramel Fudge
From: Gina,.Fla
Makes 12 servings

Crunchy Pralines
Buy 1 lb. crunchy pralines and chop coarsely. Set aside.

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 22 sheets, finely crushed with a rolling pin in a sealed plastic bag)
3 tablespoons sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:
24 ounces cream cheese (three 8-ounce packages)
1 1/2 cups sugar
1 cup plus 2 tablespoons sour cream
3 large eggs
2 teaspoons vanilla extract
1 T. cinnamon
4 T. cocoa powder

1 jar of caramel for topping
1 jar hot fudge sauce
To Make the Graham Cracker Crust:

1. Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture. Add the sugar and pulse to combine. With the machine running, pour the melted butter through the feed tube and continue processing just until the mixture forms a soft mass. Remove from the processor and firmly press the mixture into the base of a 9-inch springform pan, spreading it evenly.

To Make the Cheesecake:

2. Preheat the oven to 350 degrees F.

3. In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula. Add the sugar and cinnamon and continue beating until thoroughly incorporated and creamy. Add the flour mixture to the cream cheese mixture and beat until thoroughly combined, stopping occasionally to scrape down the bowl. In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition. Add the vanilla and beat until thoroughly combined.

4. Take out about 1 1/2 cups of batter and mix with the 4 T. of cocoa. Pour the filling into the prepared springform pan. Bake in oven for about 10 minutes. Mix in about 1 cup of chopped pralines to the cheesecake batter.

5. Pour the rest of filling into the prepared springform pan and place on the center rack of the oven. Bake for 1 hour. Protecting your hands with oven mitts or pads, test for doneness by gently moving the pan to see if the center of the cheesecake has firmed up - a sign of doneness - or is still slightly fluid (alternatively, check the cheesecake's internal temperature with an instant-read thermometer, which should register 180 degrees F). When it is done, let it cool to room temperature. Slightly warm the hot fudge suace and drizzle in one way on top of the cooled cheesecake. Drizzle the caramel fudge the opposite way and sprinkle with the remainder of the chopped pralines Refrigerate it overnight before removing the side of the pan. Cut the cheesecake into wedges with a sharp knife. On each plate, drizzle some caramel before putting the slice on. You may pipe some whipped cream on top.