1 1/4 c. graham cracker crumbs
1/4 c. chopped pecans, toasted
1/4 c. melted butter

FILLING:

3 (8 oz.) pkg. cream cheese, softened
1 c. packed brown sugar
1 (5 1/2 oz.) can (2/3 c.) evaporated milk
2 tbsp. flour
1 1/2 tsp. vanilla
3 eggs
1 c. pecan halves, toasted

TOPPING:

1/2 c. dark corn syrup
2 tbsp. cornstarch
1 tbsp. brown sugar
1 tsp. vanilla

In a small mixing bowl combine cracker crumbs and pecans. Stir in melted butter. Press crumb mixture over the bottom and up the sides of a 9 inch springform pan. Bake at 350 degrees for 10 minutes.

Meanwhile, beat together cream cheese, brown sugar, evaporated milk, flour and 1 1/2 teaspoons vanilla. Add eggs; beat just until blended. Pour into baked crust and bake at 350 degrees for 50-55 minutes. Cool in pan 30 minutes; loosen sides and remove rim from pan. Cool completely. Arrange nut halves atop cheesecake.

Before serving, combine corn syrup, cornstarch and remaining brown sugar in a small saucepan. Cook and stir until thickened, remove from heat and stir in vanilla. Pour over cheesecake.