1 c. fine graham cracker crumbs
1/2 c. ground pecans
1/4 c. melted butter
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. firmly packed dark brown sugar
4 lg. eggs
2 tbsp. strong brewed coffee
Sweetened whipped cream and pecan halves for garnish
Pecan Sauce (recipe follows)

In bowl, combine cracker crumbs, ground pecans, and melted butter; stir until well mixed and press into bottom and part way up the sides of buttered 9 inch spring-form pan. Place in freezer while preparing filling. In large bowl, beat together cream cheese and brown sugar until fluffy. Beat in eggs, one at a time, blending after each addition. Beat in coffee and pour mixture in prepared crust. Bake at 350 degrees until set in the middle, about 50 to 60 minutes. Turn off oven and leave door open to let cheesecake partially cool. Remove from oven and cool on wire rack. Refrigerate until time to decorate. Remove side of pan and place cake on serving platter. Garnish with whipped cream and pecan halves. Refrigerate. Serve with warm Pecan Sauce.

PECAN SAUCE:

1/2 c. unsalted butter
1 c. heavy cream
1 c. firmly packed dark brown sugar
1/4 c. strong brewed coffee
2 tbsp. bourbon
1 c. pecan halves

In medium, heavy saucepan, melt butter. Add cream, brown sugar, coffee, and whiskey. Bring slowly to a boil and simmer five minutes. Remove from heat and stir in pecan halves. Serve warm.