Praline Cheesecake

1 1/4 c. crushed graham crackers (about 17 crackers)
1/4 c. sugar
1/4 c. pecans, chopped and toasted
1/4 c. butter or margarine, melted
3 (8 oz.) pkg. cream cheese
1 c. packed brown sugar
1 (5 1/3 oz.) can evaporated milk
2 Tbsp. flour
1 1/2 tsp. vanilla
3 eggs
1/2 c. pecan halves, toasted
1 c. dark corn syrup
1/4 c. cornstarch
2 Tbsp. brown sugar
1 tsp. vanilla

Combine crushed graham cracker crumbs, granulated sugar and chopped pecans. Stir in butter or margarine.  Press mixture over bottom and 1 1/2-inches up sides of 9-inch spring-form pan. Bake crust at 350 degrees for 10 minutes.
Meanwhile, beat together cream cheese and 1-cup brown sugar until well combined. Add milk, flour and 1 1/2 teaspoons vanilla; beat well. Add eggs; beat until just blended. Pour into baked crust. Bake at 350 degrees for 50 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim from pan. Cool. Arrange nut halves over cheesecake.
Sauce: Combine corn syrup, cornstarch and remaining brown sugar in saucepan. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool slightly. Stir sauce before serving; spoon over cheesecake. Serves 12 to 16.

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