Heat oven to 350 degrees. In medium bowl, combine all the crust ingredients; mix well. Press in bottom of 25 cm spring-form pan.
In large bowl, combine cream cheese, sugar, flour; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients; beat until well blended. Pour into crust-lined pan. Bake at 180ºC or 50-60 minutes or until center is set. Cool. Refrigerate for several hours or overnight. Shortly before serving, carefully remove sides of pan. Top each slice with Toasted Pecan Sauce. Hint: To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking. Toasted Pecan Sauce: Melt butter in medium saucepan. Stir in brown sugar and corn syrup. Bring to a boil, boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to a boil. Remove from heat. Stir in toasted pecans. Makes 2- quarter cups of sauce.