Combine crust ingredients in a bowl. Press into bottom and up sides of a 9 inch springform pan. A little oil on your fingers helps to keep the crust from sticking to your fingers. Bake at 350° for 10 minutes. Remove from oven and set aside.
Beat together the cream cheese, 1 cup brown sugar, evaporated milk, flour, cornstarch and 1 1/2 teaspoons of vanilla. Add eggs one at a time and continue to beat just until blended. Pour into baked crust and bake at 350°F 50 to 55 minutes. Cool in pan for 30 minutes. Loosen sides then remove rim from pan. Cool completely. Arrange hut halves around top of cheesecake.
In a saucepan combine corn syrup, 2 tablespoons cornstarch, and 1 tablespoon brown sugar. Cook, stirring, over low heat until thickened. Remove from heat; stir in vanilla.
Pour over cheesecake. Serve your Praline Cheesecake Recipe.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.