3/4 stick butter
1/2 c. ground pecans
2 c. graham cracker crumbs
3 lb. cream cheese
2 c. sugar
3 lg. eggs
2 tsp. vanilla
1/2 c. sour cream
1 c. cream
1/2 c. brown sugar
Whole pecans for garnish

Butter bottom and sides of 10 inch spring bottom pan. Add pecans. Shake to coat pan. Mix crumbs with rest of butter. Press into pan. Mix cheese until smooth. Add sugar, eggs and vanilla. Fold in sour cream. Pour into pan. Bake at 275 degrees for 1 1/2 hours. Turn off oven and leave cake in for 20 minutes. Cool and refrigerate overnight. Whip cream with brown sugar spread on cake. Garnish with pecans. Yields 16 servings.