Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
2 tablespoons brown sugar
3 tablespoons melted butter
Filling:
16 ounces cream cheese, room temperature
3/4 cup brown sugar
2 large eggs
1/4 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon flour

Combine crumbs and nuts with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.

Beat cream cheese and sugar together until smooth. Add the eggs, cream, vanilla, and flour; beat for 3 to 4 minutes at medium speed of a hand-held electric mixer.Pour into the prepared crust and place on a rack or ring of aluminum foil (to keep it off the bottom of the pot) in a 5 to 6-quart Crock Pot (large enough to fit the springform pan). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Garnish with pecan halves if desired.
Chill before serving, and store leftovers in the refrigerator.