Preparation:
1. Mix graham crumbs, granulated sugar and margarine; press on bottom and side of 9-inch pie plate.
2. Finely chop and toast 1/2 cup pecans; sprinkle evenly on the bottom of pie crust and set aside.
3. Blend cream cheese, brown sugar and vanilla with mixer until creamy. Blend in eggs until smooth; pour into prepared crust. Place remaining pecan halves in circle aroung edge.
4. Bake at 325 F for 40 to 45 minutes. Cool on wire rack. Chill at least four hours. Carefully drizzle caramel topping over cheesecake before serving. |
