3 (8 oz.) pkg. cream cheese, softened
2 c. light brown sugar, packed
1 tbsp. all-purpose flour
3 eggs
1 c. sour cream
1 tsp. vanilla
3/4 c. chopped pecans

TOPPING:

1 stick butter
1/2 lb. (1 c. plus 4 tbsp, packed) light brown sugar
4 tbsp. heavy cream
2 tsp. vanilla
1/2 c. chopped pecans

Beat the cream cheese, brown sugar and flour until smooth. Add the eggs, one at a time, mixing after each addition. Beat in the sour cream and vanilla. Stir in the chopped pecans. Pour into an 8 or 9 inch springform pan that has been well greased. Place pan into a larger pan with enough water to come halfway up the sides. Bake 45-60 minutes at 375 degrees. Cool. Remove sides of pan. Invert.

To make the topping, melt the butter, stir in the brown sugar and simmer for 2-3 minutes. Gradually stir in the cream and simmer 2 more minutes. Remove from heat and stir in the vanilla and pecans. Let cool, then pour over cooled cake. Serves 12.