1 1/4 c. crushed graham crackers, about 17 crackers
1/4 c. granulated sugar
1/4 c. finely chopped pecans, toasted
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 c. firmly packed brown sugar
1 (5 1/3 oz.) can (or 2/3 c.) evaporated milk
2 tbsp. flour
1 1/2 tsp. vanilla
3 eggs
1/2 c. pecan halves, toasted
1 c. dark corn syrup
2 tbsp. brown sugar
1 tsp. vanilla

Combine cracker crumbs, granulated sugar and chopped pecans. Stir in butter; press mixture over the bottom and 1 1/2" up the sides of a 9" springform pan. Bake in a 350 degree oven for 10 minutes.

Meanwhile, in a large mixer bowl beat together cream cheese and the 1 cup brown sugar until well combined. Add milk, flour and the 1 1/2 teaspoons vanilla; beat well. Add eggs; beat just until blended. Pour into baked crust. Bake in 350 degree oven 50 minutes or until set. Cool in pan 30 minutes; loosen sides and remove rim from pan. Cool completely. Arrange nut halves over cheesecake.

To serve, combine corn syrup, cornstarch and remaining brown sugar in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool slightly. Stir sauce before serving. Spoon some warm sauce over nuts on cheesecake, pass the remaining sauce. Serves 16.