Fall's Honey Pecan Cheesecake

INGREDIENTS

1 cup crushed vanilla wafers (about 22 wafers)

1/4 cup ground pecans

2 tablespoons sugar

5 tablespoons butter, melted

FILLING:

3 packages (8 oz. each) cream cheese, softened

3/4 cup packed dark brown sugar

3 eggs, lightly beaten

2 tablespoons all-purpose flour

1 tablespoon maple flavoring

1 teaspoon vanilla extract

1/2 cup chopped pecans

TOPPING:

1/4 cup honey

1 tablespoon butter

1 tablespoon water

1/2 cup chopped pecans

DIRECTIONS

In a small bowl, combine the wafer crumbs, pecans
and sugar; stir in butter. Press onto the bottom of a
greased 9-in. springform pan. Refrigerate.

In a large mixing bowl, beat cream cheese and sugar
until smooth. Add eggs; beat on low speed just until
combined. Add the flour, maple flavoring and vanilla;
beat until blended. Stir in pecans. Pour into crust.
Place pan on a double-thickness of heavy-duty foil
(about 16 in. x 16 in.). Securely wrap foil around pan.

Place in a large baking pan. Fill larger pan with hot
water to a depth of 1 in. Bake at 350° for 40-45 minutes
or until center is just set. Cool on a wire rack for 10
minutes. Remove foil. Carefully run a knife around
edge of pan to loosen; cool for 1 hour longer.
Refrigerate overnight.

For topping, combine the honey, butter and water in
a small saucepan; cook and stir over medium heat for
2 minutes. Add nuts; cook 2 minutes longer (mixture
will be thin). Spoon over cheesecake. Carefully remove
sides of pan before serving. Refrigerate leftovers.
Yield: 12 servings.