CRUST:

1 c. graham cracker crumbs (about 14 double crackers)
1/4 c. pecans, chopped
1/4 c. (1/2 stick) butter, melted

Combine crumbs, pecans and butter in large bowl and mix well. Press evenly in bottom of 9-inch Springform pan.

FILLING:

3 (8 oz.) pkgs. cream cheese
1 1/4 c. dark brown sugar, firmly packed
3 eggs
3/4 c. pecans, chopped
1 1/2 tsp. vanilla
2 tbsp. flour

Preheat oven to 350 degrees. Blend cheese and brown sugar in large bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in pecans, vanilla and flour and mix thoroughly. Turn into prepared pan, spreading evenly. Bake until set, about 40 to 50 minutes. Let the cheesecake cool to room temperature, then cover and refrigerate 8 hours. Can be made the day before; it freezes well.

TOPPING:

1/2 c. light brown sugar, firmly packed
1/4 c. (1/2 stick) butter, melted
12 pecan halves

Combine brown sugar and melted butter and stir over heat, until thoroughly blended, smooth and thickened. Pour topping over chilled cake, spreading to cover top. Remove Springform. Arrange pecans decoratively around edge of topping. Serve cheesecake slightly chilled. Serves 12.