Honey Pecan Cheesecake

• 1 cup vanilla wafer crumbs
• 5 tablespoons butter, melted
• 2 tablespoons sugar
• 14 cup ground pecans
• 3 (8 ounce) packages cream cheese, softened
• 1 cup packed dark brown sugar
• 3 eggs
• 2 tablespoons all-purpose flour
• 1 tablespoon maple flavoring
• 1 teaspoon vanilla extract
• 12 cup chopped pecans
• 14 cup honey
• 1 tablespoon butter
• 1 tablespoon water
• 12 cup chopped pecans

1. Combine the first foour ingredients; press onto the bottom only of a greased 9-in.
2. springform pan.
3. Refrigerate.
4. In a mixing bowl, beat cream cheese and sugar.
5. Add eggs; beat until smooth.
6. Add flour, maple flavoring and vanilla; mix well.
7. Stir in pecans.
8. Pour into crust.
9. Bake at 350 for 50-55 minutes or until center is nearly set.
10. Turn off the oven; open door and leave cheesecake in oven for 1 hour.
11. Remove from the oven; cool completely.
12. Refrigerate overnight.
13. For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes.
14. Add nuts; cook 2 minutes longer (mixture will be thin).
15. Spoon over cheesecake.
16. Carefully remove sides of pan before serving.
17. Refrigerate leftovers.

vanilla wafer crumbs, butter, sugar, ground pecans, cream cheese, brown sugar, eggs, flour, maple, vanilla, pecans, honey, butter, water, pecans

Taken from www.food.com/recipe/honey-pecan-cheesecake-157916 (may not work)