This cheesecake recipe is from a Pillsbury Classic Cookbook, Desserts and is made without a spring form pan.

FUDGE-GLAZED CHEESECAKE WITH PRALINE SAUCE

FOR THE CRUST:
1 cup crushed creme-filled chocolate sandwich cookies (about 10)*
1/4 cup chopped pecans
1 Tablespoon margarine or butter, melted
FOR THE CHEESECAKE:
2 (8 ounce) pkg. cream cheese, softened
1/2 cup sugar
1/4 cup whipping cream
2 eggs
FOR THE FUDGE GLAZE:
2 ounce (2 squares) semi-sweet chocolate, cut up
2 Tablespoons whipping cream
FOR THE PRALINE SAUCE:
1 cup caramel ice cream topping
1/2 cup pecan halves, toasted**

Heat oven to 325 degrees F. Line 8 or 9-inch round cake pan with foil.

In large bowl, combine all crust ingredients; mix well. Press into foil-lined pan. Bake for 8 minutes.

In large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar and cream. Add eggs 1 at a time, beating well after each addition. Pour over crust.

Bake for 35 to 45 minutes until center is set. Cool to room temperature on wire rack.

In small saucepan, melt chocolate with 2 Tablespoons cream over very low heat, stirring constantly. Spread over cheesecake. Cover; refrigerate 4 hours or overnight.

In small bowl, combine sauce ingredients; mix well.

TO SERVE:
Lift foil-lined cheesecake from pan; remove foil. Place cheesecake on serving plate; cut into wedges. Serve with sauce. Store in refrigerator. 12 to 16 servings.

Tips:

*To crush cookies, in food processor bowl with metal blade, process broken cookies until uniform fine crumbs form. Or, place cookies in a plastic bag, seal. Then, crush with rolling pin until uniform fine crumbs form.

**To toast pecans, spread on cookie sheet; bake at 375 degrees F. for 5 to 7 minutes until golden brown, stirring occasionally. Or, spread thin layer in microwave-safe pan. Microwave on HIGH for 4 to 5 minutes until golden brown, stirring frequently.