For the praline:

1. In a large sauce pan, heat the sugar and water over medium heat until the sugar liquefies and turns a deep golden brown. This takes some time, first the sugar will dissolve and bubble rapidly, then it will turn hard and brittle and sugary. Finely the sugar will melt and turn a deep golden brown. Be patient.
2. Pour the cream into the sugar (watch out for splatters). Mixture will seize up. Cook until the mixture is smooth and the sugar has completely dissolved. Set this mixture aside to cool completely.

For the crust:

1. Preheat the oven to 375°F.
2. In a medium bowl, combine the graham cracker crumbs, sugar and ground pecans. Pour in the melted butter and stir until thoroughly combined. Press this mixture into the bottom of a 9-inch diameter springform pan with 3-inch high sides. Allow the crust to come about 3/4-inch up the side of the pan. Bake for 8 minutes. Cool completely.
3. Raise the oven temperature to 400°F.

Making the cheesecake:

1. In a large bowl of an electric mixer, whip the cream cheese until fluffy. Mix in the vanilla and then the eggs, 1 at a time, scraping down the sides of the bowl as necessary. Add the cooled praline mixture and stir in the Kahlua.
2. Butter the sides of the cooled springform pan. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 300°F and continue baking for 1 hour. Turn off the oven, crack the door and leave in the oven for 30 minutes. Refrigerate for at least 4 hours before removing from the pan.