Caramel Pecan Cheesecake

18 squares crackers, finely crushed
1/4 cup granulated sugar
1/3 cup margarine, melted
1 cup pecan halves
2 (8 oz.) packages cream cheese, softened
1/2 cup packed light brown sugar
2 tsp. vanilla extract
2 eggs
1/4 cup prepared caramel topping

Mix; graham crumbs, granulated sugar and margarine; press into the bottom and sides of 9-inch pie plate.

Finely chop and toast 1/2 cup pecans (in the oven on a cookie sheet until lightly toasted).

Sprinkle; evenly on the bottom of pie crust and set aside. Blend cream cheese, brown sugar and vanilla with mixer.

Blend; in eggs until smooth; pour into prepared pie crust. Place remaining pecan halves in circle around edge.

Bake; at 325 degrees for 40-45 minutes.

Cool on wire rack. Chill; at least 4 hours.

Drizzle caramel topping over cheesecake before serving.

Serves 8.