Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          graham cracker crumbs
   3      tablespoons   sugar
     1/4  cup           butter -- melted
   2      tablespoons   butter -- melted
  40      ounces        cream cheese -- softened
   1 2/3  cups          light brown sugar -- firmly packed
   5                    eggs
   1      teaspoon      vanilla extract
   1      cup           pecans -- chopped
                        whipped cream -- (optional)

Preparation:

Additional chopped pecans (optional) Pecan halves (optional) Combine first 3 ingredients, mixing well. Press into bottom of 10-inch springform pan; chill. Beat cream cheese with electric mixer until light and fluffy; gradually add brown sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and 1 cup chopped pecans. Spoon into prepared pan. Bake at 325 for 1 hour. Turn oven off; allow cheesecake to cool in oven 30 minutes. Let cool to room temperature; refrigerate 8 hours. Remove sides of springform pan. If desired, garnish with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chipped pecans onto sides of cake.