Cheesecake with praline sauce

1. Mix cheese until creamy in electric mixer. Beat the eggs; add sugar and vanilla. Add the cheese and beat together until light. Pour over crust and bake 350 for 25 minutes or until cake is firm. Let cool 10 minutes. Topping: 4 Tbsp. sugar 1 pint sour cream 1 tsp. vanilla Mix together sugar, sour cream and vanilla. Spread on top of cheesecake and return to oven at 450 for five minutes. Cool and refrigerate for 24 hours. Praline Sauce: 1/2 cup butter 3 cups brown sugar 1 Tbsp. vanilla 3/4 cup milk 1/2 cup light corn syrup 1 cup pecans halves, toasted Mix butter, brown sugar, milk and corn syrup. Bring to a boil, stirring constantly. Reduce heat. Add toasted pecans and vanilla when thickened slightly. Spoon over individual slices of cheesecake.