Caramel Topped Pecan Cheesecake
9 whole honey graham crackers, finely crushed
1/4 cup sugar
1/3 cup margarine or butter, melted
1 cup pecan halves, divided
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla
1/4 cup caramel topping
Preheat oven to 350ºF. Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside. Spread 1/2 cup of the pecans into shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
Reduce oven temperature to 325ºF. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs; mix just until blended. Pour over pecans in crust.
Arrange remaining pecans around edge of pie.
Bake 40 to 45 minutes or until center is almost set. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving. Store leftover cheesecake in refrigerator.