CRUST:

1 c. graham cracker crumbs
1/4 c. chopped pecans
2 tbsp. brown sugar
1/2 c. melted butter

FILLING:

3 pkg. (8 oz. ea.) cream cheese, room temperature
3 lg. eggs, lightly beaten
1 carton (8 oz.) sour cream
1 c. sugar
2 tsp. vanilla
1/4 tsp. salt

TOPPING:

1 c. dark brown sugar
1/4 c. unsalted butter
2 tbsp. milk
1/4 c. chopped pecans
1/4 c. mini-chocolate chips
1 1/2 c. halved pecans

1. For crust, mix graham cracker crumbs, 1/4 cup chopped pecans, 2 tablespoons brown sugar and melted butter in bowl until crumbs are well moistened. Press over bottom of lightly buttered 9-inch springform (or 2 9-inch pie pans.) Refrigerate to chill. Heat oven to 375 degrees.

2. For filling, put cream cheese, eggs, sour cream, sugar, vanilla and salt in large bowl. Beat until well blended. Pour over chilled crust. Bake until edges are set and center is still slightly loose (about 60 minutes.) Do not overbake, it will settle and firm as it cools. Cool completely. Cover with plastic wrap and refrigerate several hours.

3. For topping, put 1 cup brown sugar, 1/4 cup butter, and milk into the saucepan. Heat to boil, stirring occasionally until sugar is dissolved. Cool slightly. Pour over top of chilled cake while still warm enough to pour. Sprinkle top of center of cheesecake and up to about 1/4 of the edge of the rim with chopped nuts and chips. Arrange pecan halves at the rim in a circle.