This is absolutely WONDERFUL! It’s light, and not too rich - just perfect with a cup of coffee, or enjoy the coffee flavor all baked in! (If you make the whipped cream for a topping, try some in your coffee, too!)

Ingredients:

1 ¼ cups crushed graham crackers - 18 square crackers

¼ cup granulated sugar

¼ cup chopped pecans, toasted

¼ cup butter or margarine, melted

3 8-ounce packages cream cheese

1 cup packed brown sugar

1 5 ⅓-ounce can evaporated milk (Pet or Carnation)

½ cup strong brewed coffee

3 Tablespoons all-purpose flour

1 ½ teaspoons vanilla extract

3 eggs

1 cup pecan halves

Topping

½ cup light corn syrup

½ cup strong-brewed coffee

2 tablespoons cornstarch 

1 Tablespoon brown sugar

½ teaspoon vanilla extract

Combine cracker crumbs, white sugar, and pecans.  Stir in butter.  Press mixture over bottom and 1 ½ inches up the sides of 9” spring form pan.  Bake in 350*  oven for 10 minutes. Cool on wire rack.

Beat together cream cheese, 1 cup brown sugar, evaporated milk, ½ cup coffee, flour and vanilla.  Add eggs; beat just til blended.  Pour into baked crust.  Bake in 350* oven for 50-55 minutes or until set.  Cool in pan 30 minutes; loosen sides and remove rim from pan.  Cool.  Arrange pecan halves atop.  Chill several hours or overnight.  In saucepan, combine corn syrup, ½ cup coffee, cornstarch, and remaining brown sugar.  Cook, stirring constantly, til thickened and bubbly.  Remove from heat; stir in remaining vanilla.  Cool slightly. Serve with chilled cheesecake.  We added from scratch whipping cream - heavy cream, vanilla, about 1/4 cup powdered sugar, and then beat until it’s the perfect consistency! THEN YUMM!

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