1 1/2 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
3 (8 oz.) pkgs. cream cheese
3/4 c. firmly packed brown sugar
2 tbsp. all-purpose flour
3 eggs
2 tsp. vanilla extract
1/2 c. finely chopped pecans
Whipping cream
Pecan halves

Combine first 3 ingredients, mixing well. Press mixture into a 9-inch spring form pan. Bake at 350 degrees for 10 minutes.

Beat cream cheese until smooth; gradually add brown sugar and flour, mixing well. Add eggs one at a time, beating well after each. Stir in vanilla and pecans. Pour into prepared pan. Bake for 40-45 minutes. Let cool to room temperature on a wire rack. Refrigerate overnight.

Remove sides of spring form pan; top cheesecake with whipping cream and garnish with pecan halves. Yields: 10-12 servings.