c("Preheat oven to 375F.", "For the crust, place the cracker crumbs,", "butter and sugar in a small bowl, and toss with a fork.", "Press  mixture over the bottom of a 9\" springform pan.", "Bake the crust until  it is crisp and golden in color, about 10 minutes.", "Let cool.", "Reduce the heat to 300F.", "Place a roasting pan or baking dish filled  with hot water on the bottom rack of the oven to create moisture.  For the cake filling, cream the cream cheese in a medium size mixing  bowl with an electric mixer  on medium speed for 1 minutes.", 
"Scrape  the sides of the bowl.", "Add brown sugar and beat on medium-high until  the cream cheese is fluffy, about 1 minute. Scrape the bowl.", "Add  eggs and vanilla, and beat on medium-low speed until smooth, about 45  seconds.", "Scrape the bowl.", "Add flour, and mix on low speed about 5  seconds.", "Add the pecans and mix to blend, 15 to 20 seconds.", "Pour the  filling over the crust. Bake the cake on the center oven rack until  the top is set, about 1 3/4 hours.", "Remove from oven, allow to cool on  a wire rack for 1 1/2 hours, then refrigerate overnight.  Two hours before serving the cake, prepare the topping.", 
"Place the  brown sugar, cream and butter in a small saucepan over medium heat  and stir until the sugar is dissolved.", "Bring the mixture to a boil  and continue to boil for 1 1/2 minutes, stirring occasionally.", "The  mixture will look like a thick golden syrup.", "Remove the pan from the  heat and pour the topping into a small bowl to stop the cooking  process.", "When it stops bub  bling, pour it over the cheesecake. Tip  the springform pan from side to side so that the topping coats the  cake evenly.", 
"Keep the cake at room temperature until ready to serve.")