CRUST:

1/3 c. brown sugar
1 1/2 c. quick oats
1/2 c. finely chopped pecans
1/3 c. melted butter

FILLING:

40 oz. softened cream cheese
1 2/3 c. light brown sugar
5 eggs
1 tsp. vanilla
2 c. chopped pecans, divided

To make crust, place oats in food processor or blender. Process to consistency of flour. Combine oats with remaining crust ingredients; press into bottom of 10-inch springform pan. Chill.

To make filling, beat cream cheese with mixer until fluffy; slowly add brown sugar. Mix well. Add eggs, one at a time, mixing after each addition. Stir in vanilla and half of nuts. Mix and pour over crust. Bake at 350 degrees for 1 hour; turn oven off but leave cake in oven for 30 minutes more.

To reduce chance of cracks on top surface, run a knife around edge as soon as it is removed from oven. Cool to room temperature. Chill 8 hours. Decorate as desired.