1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons melted butter or margarine
24 ounces cream cheese
3/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 cup finely chopped pecans
Combine first 3 ingredients, mixing well. Press mixture into a 9-inch spring-form pan. Bake at 350 degrees F for 10 minutes.
Beat cream cheese until smooth; gradually add brown sugar and flour, mixing well. Add eggs one at a time, beating well after each. Stir in vanilla extract and pecans. Pour into prepared pan. Bake for 40 to 45 minutes. Let cool to room temperature on a wire rack. Refrigerate overnight.
Remove sides of springform pan; top cheesecake with whipping cream and garnish with pecan halves.