1
: Combine cracker crumbs, walnuts, brown sugar and butter; mix well. Press mixture firmly on bottom of 9" (23 cm) springform pan.
2
: Beat cream cheese until fluffy. Gradually add Eagle Brand; mix until smooth. Add eggs and vanilla; mix well. Pour into prepared pan.
3
: Bake in preheated 300ºF (160ºC) oven 55-60 minutes or until centre is set. Cool 10 minutes; carefully loosen cheesecake from side of pan with a thin knife. Cool completely. Top with Walnut Praline Topping. Chill. Refrigerate leftovers.
: Walnut Praline Topping :
4
: In heavy saucepan, over medium-high heat, combine brown sugar and whipping cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in walnuts. Spoon evenly over cooled cheesecake.