|Crushed graham crackers||1 1⁄4 Cup (20 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||24 Ounce, softened (Three 8 Ounce Packages)|
|Packed brown sugar||1 Cup (16 tbs)|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|All purpose flour||2 Tablespoon|
|Vanilla||1 1⁄2 Teaspoon|
|Pecan halves||1 Cup (16 tbs), toasted|
|Dark corn syrup||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
In small mixing bowl combine crushed crackers, the granulated sugar, and the chopped pecans.
Stir in the melted butter or margarine.
Press crumb mixture over the bottom and 1 1/2 inches up the sides of a 9-inch spring-form pan.
Bake at 350° for 10 minutes.
Meanwhile, beat together cream cheese, the 1 cup brown sugar, the evaporated milk, flour, and the 1 1/2 teaspoons vanilla.
Add eggs; beat just till blended.
Pour into baked crust.
Bake at 350° till set, 50 to 55 minutes.
Cool in pan 30 minutes; loosen sides and remove rim from spring-form pan.
Arrange nut halves atop cheesecake.
Before serving, combine corn syrup, cornstarch, and the 2 tablespoons brown sugar in a small saucepan.
Cook and stir till thickened and bubbly.
Remove from heat; stir in the 1 tea spoon vanilla.