1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
3 (8 oz.) cream cheese
3/4 c. dark brown sugar
2 tbsp. flour
3 eggs
2 tsp. vanilla
1/2 c. finely chopped pecans
Maple syrup
Pecan halves

Combine crumbs, sugar, and butter; press into bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese, brown sugar and flour; mix at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in pecans. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with syrup; top with pecan halves.