CHEESECAKE PRALINE SQUARES

2 1/2 cups all purpose flour
1 cup butter, melted
2/3 cup Oliver Pecan Midget Pieces
2 tbl. confectioners' sugar

FILLING:
3 packages (8 oz. ea.) cream cheese, softened
2/3 cup sugar
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla extract
1/2 tsp. grated lemon peel
4 eggs, lightly beaten

TOPPING:
1 cup packed brown sugar
1 cup heavy whipping cream
1 cup Oliver Pecan Pieces
1 1/2 tsp. vanilla extact

In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13 in. x 9 in. x 2 in. baking dish. Bake at 350 for 20-24 miniuts or until lightly browned. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs; beat on low speed just until combined. Pour over crust. bake at 350 for 35-40 minutes or until edges are lightly browned. Cool on a wire rack.

In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight.

Cut into squares.
Yield: 15 servings