1 1/2 c. quick oats
1/2 c. finely chopped pecans
1/2 c. brown sugar
1/3 c. melted butter

FILLING:

5 eggs
5 (8 oz.) pkg. cream cheese
1 2/3 c. light brown sugar
1 tsp. vanilla
2 c. chopped pecans, divided

To make crust: Place oats in food processor or blender; process to consistency of flour. Combine oats with remaining crust ingredients. Press into bottom of springform pan. Chill.

To make filling: Beat cream cheese with mixer until fluffy. Slowly add brown sugar and mix well. Add eggs one at a time. Stir in vanilla and half of nuts. Mix and pour over crust. Bake at 350 degrees for 1 hour. Turn oven off but leave cake in for 30 minutes. Run knife around edge ax soon as you remove it from oven. Let cool. Chill 8 hours. Remove sides of pan. Press remaining nuts into sides. Pipe whipped cream and garnish with pecan halves.