1 1/2 cups quick oats
1/2 cup pecans, finely chopped
1/2 cup brown sugar
1/2 cup butter, melted
5 packages 8-ounce cream cheese, softened
1 2/3 cups brown sugar
5 eggs, room temperature
1 teaspoon vanilla
2 cups pecans, chopped, divided
To make the crust, place oats in a food processor or blender; process to consistency of flour. Combine oats with pecans, brown sugar and butter; press into bottom of 10-inch spring form pan. Chill.
To make filling, in a medium bowl beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add egg, one at a time, mixing after each. Stir in vanilla and half of the chopped pecans. Mix and pour over crust.
Bake in pre-heated oven at 350 degrees for 1 hour; turn oven off but leave the cheesecake in the oven for 30 minutes.
To reduce the chance of cracks on top surface, run a knife around edge of cheesecake as soon as it is removed from the oven. Let cool to room temperature; cover and chill 8 hours. Remove sides of spring pan. Press remaining chopped pecans around sides and pipe with whipping cream if desired.
Katherine L. Brown, Camden