1 1/4 c. crushed graham crackers, about 17 crackers
1/4 c. granulated sugar
1/4 c. finely chopped pecans, toasted
1/4 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 c. brown sugar
1 (5 1/3 oz.) can evaporated milk (2/3 c.)
2 tbsp. all purpose flour
1 1/2 tsp. vanilla
3 eggs
1/2 c. pecan halves, toasted
1 c. dark corn syrup
1/4 c. cornstarch
2 tbsp. brown sugar
1 tsp. vanilla

Combine cracker crumbs, granulated sugar and chopped pecans. Stir in butter; press mixture over the bottom and 1 1/2 inches up the sides of a 9 inch springform pan. Bake in a 350 degree oven for 10 minutes.

Meanwhile, in a large bowl, beat together cream cheese and the 1 cup brown sugar until well combined. Add milk, flour, and the 1 1/2 teaspoon vanilla; beat well. Add eggs; beat just until blended. Pour into baked crust. Bake at 350 degrees for 560 minutes or until set. Cool in pan 30 minutes; loosen sides and remove rim from pan (springform pan). Cool. Arrange nut halves over cheesecake.

To serve, combine corn syrup, cornstarch, and remaining brown sugar in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool slightly. Stir before serving. Spoon warm sauce over nuts on cheesecake. Pass remaining sauce. Makes 16 servings.