1 heaping c. graham cracker crumbs
6 tbsp. butter, melted
1/4 c. granulated sugar
3 pkgs. (8 oz. each) cream cheese, at room temperature
1 1/4 c. lightly packed brown sugar
2 tbsp. flour
3 extra-lg. eggs
1 1/2 tsp. vanilla
1/2 c. grated pecans

Combine graham cracker crumbs, butter and sugar. Press into 8 or 9 inch springform pan. Bake 10 minutes at 350 degrees. Cool.

In large bowl beat together cream cheese and brown sugar. Add flour. Add eggs, one at a time, beating after each addition. Add vanilla. Pour into crust. Top with pecans. Bake at 350 degrees for 35 minutes. Turn off oven and allow cake to remain in oven with door closed for at least 30 minutes. Cool and refrigerate at least 2 hours before serving.