Description
Chef Nancy Longo Pierpoint Restaurant, Fells Point, Maryland

Ingredients

• CRUST
  
• 2 cups Oreo Chocolate Cookie Crumbs
  
• 1/2 cup (1 stick) butter, melted
  
• PRALINE NUT LAYER
  
• 1 cup Planters pecan pieces
  
• 1-1/2 cups (3 sticks) butter
  
• 1 cup firmly packed brown sugar
  
• CREAM CHEESE LAYER
  
• 2 packages (8 ounces each) Philadelphia Cream Cheese, softened
  
• 1/2 cup powdered sugar
  
• 1/3 cup firmly packed brown sugar
  
• CHOCOLATE GANACHE
  
• 4 squares Baker's Semi-Sweet Baking Chocolate
  
• 1/3 cup whipping cream

Preparation
Prep: 30 minutes plus freezing Refrigeration: 2 hours

CRUST: MIX cookie crumbs and butter; press firmly onto bottom of 9-inch springform pan.

PRALINE NUT LAYER: SPRINKLE pecans over crust. Place butter and brown sugar in saucepan; cook over medium heat until mixture comes to boil. Boil 4 minutes or until thickened, stirring constantly. Pour over pecans; cool slightly. Cover; freeze 3 hours or until set.

CREAM CHEESE LAYER: BEAT cream cheese, powdered sugar and brown sugar with electric mixer on medium speed until light and fluffy. Spread over Praline Nut Layer. Refrigerate until chilled.

GANACHE: MELT chocolate with cream in small heavy saucepan; cook on very low heat just until chocolate is melted, stirring frequently. Remove from heat; cool completely. Spread chocolate mixture over cream cheese layer. Refrigerate at least 2 hours before serving.

Nutrition
no information available

Serves
Makes 16 servings

Variations
For Easier Cutting: Rinse knife in hot water, a wet knife will slice through this dessert easier and prevent the layers from sticking to the knife.