1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/2 c. finely chopped pecans
1/2 c. sugar, divided
2 (8 oz.) pkgs. cream cheese, softened
1 c. brown sugar, packed
1 tbsp. flour
1 tsp. vanilla
3 tbsp. milk
3 eggs

GARNISH
1 oz. semi-sweet chocolate
2 tsp. shortening

1. In mixing bowl, stir together melted butter, graham cracker crumbs, pecans and 1/4 cup sugar. Press mixture evenly into 9 inch springform pan, coming up about 1 inch on the sides.

2. In large bowl beat cream cheese, brown sugar and remaining 1/4 cup granulated sugar until smooth.

3. Beat in flour, vanilla and milk until smooth.

4. Add eggs, all at once. Beat at low speed until just smooth.

5. Pour into crumb lined pan. Bake at 350 degrees for 40 minutes or until set.

6. Cool on wire rack 5 minutes. Loosen sides of springform pan; cool 30 minutes more. Cover and chill.

7. Optional: Immediately after removing from oven, press whole pecans around rim of cheesecake.

8. To make garnish, melt chocolate over low heat, then blend with shortening. Drizzle over slices or decoratively on plates before serving.