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

Combine first 3 ingredients, stirring well. Press mixture on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 degrees for 6 to 8 minutes.

Beat cream cheese at medium speed of an electric mixer until smooth; gradually add brown sugar and flour, mixing well. Add eggs, one at a time, beating after each addition. Stir in vanilla and chopped pecans; pour into prepared crust. Bake at 350 degrees for 40 to 45 minutes. Let cool to room temperature on a wire rack; cover and chill at least 8 hours.

Remove sides of springform pan just before serving; garnish, if desired. Yield: one 9-inch cheesecake.