1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter
3 (8 oz.) pkgs. cream cheese
1 1/4 c. dark brown sugar
3 eggs
2 tbsp. flour
1/2 c. coarsely chopped pecans
1 1/2 tsp. vanilla

Combine crumbs, sugar and butter; press in 8 inch springform pan. Bake at 350 degrees for 10 minutes. Cool in pan. Beat cream cheese with brown sugar until fluffy. Beat in eggs and sift in the flour. Add nuts and vanilla. Pour into crust and bake at 350 degrees for 55 minutes or until set. Transfer cake, after cooling in pan, to plate.

TOPPING:

Maple syrup
Chopped pecans

Brush top with syrup (Log Cabin may be used) and garnish with chopped nuts. Chill at least 3 hours.