Caramel Cheesecake

Crust:
1/2 cup graham cracker crumbs
1/2 cup ground pecans
1/4 cup margarine
2 tablespoons granulated sugar

Combine all ingredients and press into 9-inch springform pan. Bake 10 minutes at 325 degrees F and remove from oven. Turn oven to 450 degrees F. If you wish, you can use 1 cup graham cracker crumbs and eliminate the pecans.

Filling:
24 ounces cream cheese, softened
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 eggs
1/2 cup caramel ice cream topping
1/2 cup pecans, chopped

Combine softened cream cheese, sugar, flour and vanilla extract, mixing at medium speed until well-blended. Add eggs one at a time, mixing well after each. Reserve 1 cup of cheese batter; stir 1/2 cup of caramel topping into this reserved cup of batter. Spoon half of plain batter over crust; cover with the caramel batter. Sprinkle chopped nuts over caramel layer; spread remaining plain batter over the nuts. Bake 7 minutes at 450 degrees F, then reduce temperature to 250 degrees F and bake 40 to 45 minutes more. Remove from oven and loosen cake from rim, but do not remove rim until cool.

Topping:
1 tablespoon brown sugar, packed
1 1/2 teaspoons margarine
1 1/2 tablespoons water
1/2 cup pecan halves
2 tablespoons caramel ice cream

In saucepan, melt brown sugar and margarine; add water and bring to boil. Add nuts and cook 2 minutes, stirring constantly. Spread nuts on wax paper and let cool. Before serving, spread caramel topping over cake and sprinkle on the caramelized nuts.