Cheesecake Praline Squares

2-1/2 cups all-purpose flour
1 cup butter, melted
2/3 cup finely chopped pecans
2 tablespoons confectioners' sugar

Filling:
3 pkgs (8 oz) cream cheese, softened
2/3 cup sugar
1 can (14 oz) sweetened condensed milk
2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
4 eggs, lightly beaten

Topping:
1 cup packed brown sugar
1 cup heavy whipping cream
1 cup chopped pecans
1-1/2 teaspoons vanilla extract

In a bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9x2 baking dish. Bake at 350 for 20-24 minutes 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.