CRUST:

2 c. graham cracker crumbs
6 tbsp. melted butter
2 tbsp. sugar
Butter

Preheat oven to 350 degrees. Mix crust ingredients together and line the side and bottom of a 10 inch buttered spring form pan. Do not bake at this time.

24 oz. cream cheese
2 c. dark brown sugar
1 tbsp. vanilla
1/2 c. chopped pecans
4 eggs
1 1/2 tsp. instant powdered coffee
1/8 tsp. salt

Cream cream cheese with eggs and sugar. Add coffee, vanilla, salt and nuts. Mix together until well blended. Pour into uncooked crust. Bake for 40 to 45 minutes. Cool on a rack.

TOPPING:

1/2 c. chopped pecans
2 tbsp. butter

Put the nuts and butter in a baking tray. Toast them lightly in oven, then cool. Sprinkle over cooled cheese cake, then chill cake.