PECAN CHEESECAKE

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

1/4 cup plus 2 tablespoons butter, melted

5 (8-ounce) packages cream cheese, softened

1 2/3 cups firmly packed light brown sugar

5 eggs

1 teaspoon vanilla extract

1 cup chopped pecans

Optional: Whipped cream. Additional Chopped Pecans. Pecan halves.

Combine first 3 ingredients, mixing well. Press mixture into bottom of a 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 degrees 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 cheesecake with whipped cream, top with additional chopped pecans and pecan halves, and gently press additional chopped pecans onto sides of cake.

Makes 12 servings.