Preheat oven to 350°F.
Combine crumbs, sugar and margarine. Press onto bottom of 9-inchspringform pan. Bake in preheated 350° F oven for 10 minutes.
Turn oven up to 450°F
Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Stir in chopped pecans. Pour over crust. Bake in preheated 450° F oven for 10 minutes. Then lower oven to 250°F. Bake for 30 minutes at this lower temperature.
When cake is done, let cool on a wire rack. After it is cool, remove rim of pan. Put in refrigerator to chill.
When ready to serve, brush with maple syrup and arrange pecan halves in graceful pattern around cake.
Contributor: Rachel Levin
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