Directions:

*DO NO PREHEAT OVEN

-Mix Graham Crackers, Butter and Sugar together, incorporate well.

-press into a round spring cake pan, use a cup to press down, bring up the sides about 1 inch.

-set aside while mixing cheesecake

-place Cream Cheese in a mixer and cream until smooth.

-add in sweetened condensed milk, mix until smooth.

-mix in flour and eggs, 1 egg at a time.

-1/2 cup of Pecans (optional)

-mix until smooth, scrape bottom to remove cream cheese lumps.

-pour mixture onto the Graham Cracker crust.

-place on a baking sheet and put it in the cold-oven.

-turn on oven to 200°F (do not Preheat)

-Bake for 3 1/2 hours

-When timer rings, turn off oven but leave cheesecake in oven with door closed.

-Set timer for 1 hour

-When timer goes off, remove cheesecake, cover with plastic wrap and place in fridge.

-Chill in fridge for 8 - 24 hours.

Topping:

-When cheesecake has chilled and Ready to top, prepare the pecan topping.

-in a skillet melt 1/2 tbsp of butter & add the Pecans to toast them

-keep stirring pecans as they will burn quick.

-toast slightly and remove from skillet

-in a saucepan add all the rest of the ingredients.

-bring to a boil over medium heat

-stir occasionally to prevent burning

-stir in the Toasted Pecans

-lower heat and cook for 20 min

-keep stirring

-take off heat

-as it cools it will have a thick consistency.

-once cooled down, pour over Cheesecake.

Enjoy!!