Instructions: For Pralines: Butter bottom of heavy 3-quart saucepan. Cook brown sugar, sugar, half-and-half, and butter over low heat stirring constantly until sugars dissolve; stir in pecans. Bring to boil over medium heat; cook stirring occassionally, 6 to 8 minutes or until candy thermometer registers 238 degrees (soft ball stage).

Remove from heat. Stir in vanilla. Beat with wooden spoon 3 minutes or until mixture begins to thicken. Working rapidly, drop by spoonfuls onto waxed paper. Let cool and stand until firm. (Makes 12 pralines)

For Cheesecake: Preheat oven to 350 degrees. Combine cookie crumbs and butter. Press into bottom and up sides of greased 10-inch springform pan. Bake at 350 degrees for 8 minutes. Sprinkle coarsely chopped pralines over crust.

Beat cream cheese with mixer at medium speed until creamy. Gradually add 1 3/4 cups sugar, flour, vanilla, and beat until smooth. Add eggs and egg yolks 1 at a time, beating just until yellow disappears. Stir in whipping cream and lemon rind. Pour into crust. Place on foil lined baking sheet.

Bake at 350 on lower oven rack 10 minutes. Reduce oven temperature to 325 and bake 1 hour and 20 minutes or until almost set. Cool on wire rack 1 hour.

Stir together sour cream and 1/3 cup sugar and spread over cheesecake. Bake at 325 for 10 minutes. Cool on wire rack. Cover and chill 8 hours. Remove side of springform pan.

Garnish with additonal pralines if desired.

This recipe yields 10 to 12 servings.

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