CRUST:

1 c. graham cracker crumbs
1/4 c. chopped pecans
1/4 c. butter, melted

FILLING:

3 (8 oz.) pkg. cream cheese, softened
1 c. firmly packed brown light sugar
3 eggs
2 tsp. vanilla
1 c. whipping cream

TOPPING:

1/2 c. firmly packed brown light sugar or dark brown
1/4 c. butter

Heat oven to 450 degrees. In small bowl, combine crust ingredients; press firmly in bottom of 9 inch springform pan.

In large bowl, beat cream cheese until fluffy. Add 1 cup brown sugar; blend well. Beat in eggs and vanilla until combined. Blend in whipping cream until mixture is smooth and creamy. Pour into crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees. Continue baking for 65 to 75 minutes or until center is set (edges will be firm). Cool 10 minutes; carefully remove sides of pan. Cool completely.

In small saucepan, combine 1/2 cup brown sugar and 1/4 cup butter. Cook over medium heat until thick and well blended, stirring constantly. Spread evenly over top of cooled cheesecake. If desired, garnish with Candied Pecans. Refrigerate at least 2 hours before serving. 12 to 16 servings.

Food Processor directions: Prepare crust as directed above. To prepare filling, place cream cheese in food processor bowl with metal blade. Cover; process until smooth. Add brown sugar, eggs and vanilla. process until well combined. With machine running, pour whipping cream through feed tube; process until mixture is smooth and creamy. Pour into prepared crust; continue as directed above.