I'm not sure where I got this from, I suspect it came out of one of my Mom's massive collection of church or PTA cook books. Given the HUGE amount of butter involved I'd guess it was from one of books issued back in Farmington MO when we lived back there in the 70's.
Really a lot of simple steps. Do put aside a long period from start to finish as there are several chilling periods between layers lasting an hour or two each. Fair warning, but the end result is well worth it.
Praline Chocolate Dessert
2 c Oreo cookie crumbs
½ c butter
1 c chopped pecans
1 ½ c butter cubed
1 c brown sugar
1 t vanilla
2 pkg (8 oz) cream cheese softened
½ c confectioners sugar
1/3 c brown sugar
1 c (6 oz) semisweet chocolate chips
½ c heavy whipping cream
In small bowl combined cookie crumbs and butter. Press into bottom of a 9 inch greased springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Sprinkle with pecans.
In large saucepan over medium heat bring butter and brown sugar to a boil, stirring constantly. Reduce heat, simmer, uncovered for 10 minutes. Remove from heat, stir in vanilla. Pour over pecans. Refrigerate for 1 -2 hours until set.
In large mixing bowl, put filling ingredients until smooth. Spread over praline layer. Refrigerate for 1 – 2 hours until set.
For ganache, in a microwave safe bowl melt chocolate chips with cream, stir until smooth. Cool slightly, spread over filling. Refrigerate for 1-2 hours until set. Carefully run a knife around edge of pan to loosen, remove sides of pan. Garnish with pecan halves. Refrigerate leftovers. 14-16 servings
Make sure you use a really good chocolate for the ganache. Do be careful with the melting of the higher cocoa solid chocolates as they will burn or seize faster than the usual chips you get at the groc. I used a Valhrona 85% cocoa solid bittersweet chocolate as regular semi-sweet is still to sweet to counter the rich filling and praline.