Ingredients:

Crust :

• 1-1/4 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup pecans, chopped and toasted
• 1/4 cup margarine, melted

Filling :

• 3 (8-oz.) packages cream cheese
• 1 cup brown sugar, packed
• 1(5-1/3-oz.) can evaporated milk
• 2 tablespoon plain flour
• 1-1/2 teaspoon vanilla
• 3 eggs
• 1 cup pecan halves, toasted
• Sauce :
• 1 cup dark corn syrup
• 1/4 cup cornstarch
• 2 tablespoon brown sugar
• 1 teaspoon vanilla     

Directions:

Crust: Preheat oven to 350 degrees. In a small bowl, combine graham cracker crumbs, sugar, and pecans. Stir in melted margarine to make a crumb mixture. Using a 10-inch springform pan, press crumb mixture to form a crust on bottom, and 1-1/2-inches up sides of pan. Bake in preheated oven for 10 minutes. Allow crust to completely cool. Filling: In an electric mixer, beat cream cheese, brown sugar, evaporated milk, flour, and vanilla. Beat in eggs, one at a time, until just blended. Pour in cooled crust, and bake in preheated oven for 50 to 55 minutes or until set. Cool in pan for 30 minutes; then loosen sides, and remove rim from pan. Allow to cool completely. Arrange pecan halves on top of cooled cake. Sauce: Prior to serving, make sauce in a small saucepan. Combine corn syrup, cornstarch, and brown sugar. Over medium heat, cook and stir until thickened and bubbly. Remove from heat; then stir in vanilla. Allow to cool slightly; then spoon a portion of warm sauce over top of cheesecake. Pour extra sauce in a pitcher to serve on the side. Makes 12 to 16 servings.