CRUST:

1 1/2 c. graham cracker crumbs
1/2 c. melted butter
1/2 c. sugar

Mix and press into bottom and side of a buttered springform pan.

FILLING:

32 oz. Philadelphia cream cheese, softened
4 eggs
1 1/2 c. sugar
2 tbsp. vanilla

Cream together. Pour into crust. Bake at 350 degrees for 1 hour. Take out and let set for 10 minutes.

TOPPING:

1 c. sour cream
1/2 c. sugar
1 tsp. vanilla

Beat and pour over cheese cake. Bake 10 minutes at 450 degrees. Cool and put in refrigerator.

1/2 c. butter
3 c. brown sugar
3/4 c. milk
1/2 c. light Karo
1 tbsp. vanilla
1 1/2 c. chopped pecans

Mix and bring to a boil, stirring constantly. Reduce heat; add pecans when thickened slightly. Serve warm over cheese cake. (Recipe for sauce can be cut in half.)