1 c  Pecan halves
3 tb Butter or marg
2    (8 oz) packages cream cheese
Softened
1 c  Packed light brown sugar
1/3 c  Cocoa
3    Eggs
1 ts Vanilla extract
Sweetened whipped cream

Prepare Chocolate Crust (see below). Set aside 12 pecan halves for
garnish; finely chop remaining pecans (will have about 3/4 cup). In
medium skillet, melt butter; add chopped pecans. Saute over medium
heat, stirring frequently, just until golden. Place pecans on paper
towels to drain. Heat oven to 400 degrees. In large mixer bowl, beat
cream cheese and brown sugar until well blended. Add cocoa; beat
until blended. Blend in eggs and vanilla. Stir in chopped pecans;
pour into crust. Bake 10 minutes. Reduce oven temperature to 250
degrees; continue baking 45 minutes. With knife loosen cake from side
of pan. Cool completely; remove side of pan. Refrigerate at least 6
hours. Garnish with whipped cream and pecan halves. Refrigerate
leftovers. 10 to 12 servings.

Chocolate Crust

1 cup vanilla wafer crumbs 1/4 cup powdered sugar 1/4 cup cocoa 1/4
cup butter or margarine, melted

Heat oven to 350 degrees. In medium bowl, stir together crumbs,
powdered sugar and cocoa. Add butter; blend well. Press mixture onto
bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes.
Cook slightly.