Caramel Pecan Crunch Cheesecake

• 1 cup graham cracker crumbs
• 3/4 cup chopped pecans, toasted
• 1/4 cup butter or margarine, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 cup firmly packed dark brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup chopped pecans, toasted

1. Combine graham cracker crumbs, 3/4 cup pecans, and butter. Press into bottom of a 10-inch springform pan.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add sugars, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add vanilla, beating just until blended. Pour mixture into prepared pan. Bake at 325u0b0 for 55 minutes or until almost set. Turn oven off, and partially open door; leave cheesecake in oven 1 hour.
3. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Run a knife around edges of pan, and release sides.
4. Sprinkle cake with 1/4 cup brown sugar. Broil 5 1/2 inches from heat 2 to 4 minutes or until sugar begins to melt. Sprinkle with 1/4 cup pecans. Store in refrigerator.

graham cracker crumbs, pecans, butter, cream cheese, brown sugar, sugar, eggs, vanilla, brown sugar, pecans

Taken from www.myrecipes.com/recipe/caramel-pecan-crunch-cheesecake (may not work)