-----CRUST-----
   1 1/4   c            Graham cracker crumbs about
                        -20 square
     1/2   c            Chopped toasted pecans
     1/4   c            Brown sugar, firmly packed
     1/4   c            Margarine or butter melted
                        -----FILLING-----
   3       pk           Cream cheese, softened 8 oz
                        -each pk
   1       c            Sugar
   2       tb           Flour
   3                    Eggs
   1       c            Applesauce
     1/2   ts           Cinnamon
   1                    Dash or two of nutmeg
                        -----TOASTED PECAN SAUCE-----
     1/2   c            Butter or margarine
   1 1/4   c            Brown sugar, firmly packed
   2       tb           Light corn syrup
     1/2   c            Whipping cream
   1       c            Toasted pecans
  Heat oven to 350 degrees.  In medium bowl, combine all
  the crust ingredients; mix well.  Press in bottom of
  10 inch 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 350 degrees for 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 2-1/4 cups of sauce.
  From:  Joyce Brophy, Parson's Technology.