• 1-1/2 cups graham cracker crumbs

• 1/3 cup sugar

• 1/2 cup chopped pecans

• 6 tbsp. butter or oleo, melted

• 24 oz. cream cheese, softened

• 1 cup firmly packed brown sugar

• 5.2 oz. can evaporated milk

• 2 tbsp. flour

• 3 eggs

• 1-1/2 tsp. vanilla extract

• Pecan halves

• 4 tbsp. butter or oleo, melted

• 6 tbsp. light brown sugar

• 1/2 cup light corn syrup

• 1 tbsp. corn starch

• 1 tsp. vanilla extract

1. Preheat oven to 350°F.

2. Combine all ingredients and mix well.

3. Press into sides and bottom of a 9" or 10" spring form pan. Bake for 5 minutes.

4. Preheat oven to 350°F.

5. Beat cream cheese until light and fluffy. Add milk, sugar, and flour. Mix well. Add eggs one at a time, beating well after each addition. Stir in vanilla and pour into prepared crust.

6. Bake for 55 to 60 minutes. Allow to cool for 30 minutes. Loosen and remove
sides of spring form pan. Let stand until completely cooled.

7. Cover and keep refrigerated until ready to use. Before serving, place pecans halves on top of cake.

8. Mix and pour warm glaze over top.

9. Combine all ingredients, mixing well. Use while still warm.