1 cheesecake crust (see next recipe)
1 c. firmly packed dark brown sugar
2 tbsp. flour
1/4 tsp. nutmeg
1/8 tsp. salt
3 (8 oz.) pkgs. cream cheese at room temperature
2 eggs, room temperature
1 tbsp. vanilla
1 c. heavy or whipping cream, unwhipped
1/2 c. chopped pecans

Prepare cheesecake crust (see next recipe); cool. Preheat oven to 375 degrees.

In larger mixer bowl, combine sugar, flour, nutmeg, and salt; mix well. Add cream cheese. With mixer at medium speed, beat until smooth and well blended. Add eggs and vanilla; beat just until well blended. Stir in cream. Pour on top of crust. Sprinkle pecans around edge.

Bake 55 minutes (center will be slightly soft). Immediately run spatula around edge of cake to loosen from pan (helps prevent cracking). Cool on wire rack one hour, then cover and chill 4 to 5 hours before cutting. Makes 12 servings, about 455 calories each.