CRUST:

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

FILLING:

3 (8 oz.) pkg. cream cheese
3 lg. eggs, slightly beaten
1 (8 oz.) pkg. sour cream
1 c. granulated sugar
2 tsp. vanilla
1/4 tsp. salt

TOPPING:

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

Mix crust ingredients in bowl until crumbs are moistened. Press mixture over bottom of lightly buttered 9 inch springform pan. Refrigerate to chill. Heat oven to 375 degrees. Put filling ingredients into large mixing bowl. Beat until well blended. Pour over chilled crust. Bake until edges are set, about 1 hour. Do not over bake. Remove cake from oven; cool on rack. Cover lightly with plastic wrap. Chill several hours. Put brown sugar, butter and cream into medium saucepan. Heat to a boil over high heat, stir until sugar is dissolved. Cool slightly; pour over cake. Sprinkle top of the center of cake with nuts and chocolate chips. Arrange pecan halves at the rim of the cake in a circle.