1 1/4 c. graham cracker crumbs
1/4 c. ground pecans
3 tbsp. packed brown sugar
1/2 tsp. cinnamon
1/3 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
3/4 c. packed brown sugar
3 eggs
1/2 c. finely chopped pecans
2 tsp. vanilla
1/2 c. packed brown sugar
1/3 c. light corn syrup
1/4 c. butter, melted
1 tsp. vanilla

Combine crumbs, ground pecans, sugar, cinnamon and butter; press onto bottom and 1 1/2" up sides of 9" springform pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chopped pecans and vanilla; pour over crust. Bake at 325 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped topping and pecans.

Combine sugar, corn syrup and butter in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Serve with cheesecake. Makes 10 to 12 servings.