CRUST:

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

FILLING:

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

TOPPING:

1/4 c. chopped pecans
1/4 c. mini chocolate chips
1-1 1/2 c. halved pecans
9" springform pan

Crust: Mix graham crackers, pecans, brown sugar and melted butter in a medium bowl until crumbs are well moistened. Prepare crust, press mixture over bottom of a lightly buttered 9 inch springform pan. Refrigerate to chill.

Filling: Put cream cheese, eggs, sour cream, sugar, vanilla and salt in a large mixing bowl. Beat until well blended. Pour over chilled crust. Bake in preheated oven at 375 degrees until edges are set and center is still slightly loose for 40-45 minutes or until cake has slightly puffed. Do Not overbake. Cake will settle and firm as it cools. Remove cake from oven, cool on wire rack until completely cooled. Cover lightly with plastic wrap. Refrigerate to chill. Several hours or overnight.

Topping: Use pecan halves to circle rim of cheesecake. In double boiler melt chocolate chips. Add chopped pecans. Drizzle over cheesecake.