Southern Pecan Cheesecake

Crust:

1 1/2 cups quick oats

1/2 cup brown sugar

1/2 cup finely chopped pecans

1/3 cup melted butter

Blend oats in blender or food processor till the consistency of flour. Combine oats with remaining crust ingredients. Press into bottom of 10 inch springform pan. Chill

Filling:

40 oz cream cheese

5 eggs

2 cups chopped pecans

1 2/3 cup light brown sugar

1 tsp vanilla

Beat cream cheese with mixer until fluffy. Slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each addition. Stir in vanilla and half of nuts. Mix and pour over crust. Bake at 350* F for 1 hour; turn off oven, but leave cake in oven for 30 minutes more. DO NOT OPEN OVEN. Take cake out. To reduce chance of cracks on top surface, run a knife around edge of cheesecake as soon as you remove it from the oven. Cool at room temperature. Chill 8 hours in fridge. Remove sides of pan. Press additional chopped pecans around sides and pipe top with whipped cream.

I don't always add the nuts into the mixture because sometimes I want a smooth cheesecake instead. This is also great with a fruit topping.