Crumb-Nut crust (following)
3 (8 oz.) pkg. cream cheese, softened
1 c. firmly packed dark brown sugar
2 tbsp. flour
3 eggs
2 tbsp. rum
1/3 c. finely chopped pecans

Prepare Crumb-Nut crust. Press mixture onto bottom and 2 inches up side of a buttered 9 inch spring form pan. Preheat oven to 350 degrees.

Beat cream cheese, sugar, and flour in a large bowl with electric mixture until blended. Beat in eggs until mixture is smooth. Stir in rum and pecans. Pour into prepared pan.

Bake for 1 hour and 10 minutes. Turn off heat; let cool in oven with door ajar for 1 hour. Remove from oven to wire rack; cool to room temperature. Refrigerate. Garnish with whipped cream and pecan halves, if you wish.

CRUMB-NUT CRUST:

1 c. graham cracker crumbs, about 14 crackers
1/2 c. finely chopped pecans
1/4 c. sugar
1/4 c. softened butter (1/2 stick)

Blend in medium size bowl until well mixed.