Cheesecake
1 slice frozen cheesecake
1 cup buttermilk
1 cup cornflake crumbs
Peanut oil (for frying)

Defrost cheesecake slightly. Dip into buttermilk; lift to drain excess liquid. Roll into cornflake crumbs, pressing slightly to coat cheesecake completely. Refreeze for at least two hours.

Heat peanut oil to 325 degrees F. Immerse cheesecake completely. Deep fry for approximately 1 minute.

Praline Sauce
1 cup chopped pecans
1 1/2 ounces Amaretto
2 1/2 ounces light brown sugar
5 ounces heavy cream

Heat pecans in skillet. Add Amaretto and reduce. Add brown sugar and cream. Cook on medium heat and reduce to half. Pour over cheesecake.