Combine crumbs, ground pecans, sugar, cinnamon and margarine; press onto bottom and 1-1/2 inches up sides of 9 inch springform pan. Bake at 325F for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chopped pecans and vanilla; pour over crust. Bake at 325F for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped topping and pecans.
Combine sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Serve with cheesecake.
Makes 10 to 12 servings.
Substitute light Philadelphia Brand Neufchatel cheese for cream cheese.
Cajun Country -- New Iberia, Louisiana