Streusel Nut Cheesecake

1/3 c. firm margarine or butter
1 pkg. golden pound cake mix
1/2 c. chopped pecans
1 tsp. ground cinnamon
2 (8 oz.) pkg. cream cheese, softened
2/3 c. sugar
1 tsp. vanilla
2 eggs
1 (21 oz.) can cherry pie filling

Heat oven to 350 degrees. Cut margarine into cake mix (dry) until crumbly. Stir in pecans and cinnamon.  Reserve 1 cup of the crumbly mixture. Put remaining mixture on bottom and about halfway up side of springform pan, 9 x 3-inches.
Beat cream cheese, sugar, vanilla and eggs on medium speed until almost smooth. Pour about 1 1/2 cups cream cheese mixture into pan; spread evenly. Sprinkle with reserved crumbly mixture. Carefully spoon remaining cream cheese mixture over crumbly mixture; spread evenly. Bake until center is firm, about 50 minutes. Cool 30 minutes.
Spread pie filling over cheesecake. Refrigerate at least 3 hours. Let stand at room temperature 10 minutes before serving. Loosen edge of cheesecake with knife before removing side of pan. Garnish with whipped cream and chopped pecans, if desired. Refrigerate any remaining cheesecake. Makes 16 servings.

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