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 2 hours.

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

Praline Sauce:

1 cup chopped pecans
1 1/2 oz. amaretto
2 1/2 oz. light brown sugar
5 oz. 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.