This may make more pecans than are needed for Robertson's cheesecake, depending on how many are used as garnish.

Ingredients:

3 cups pecan halves
2/3 cup firmly packed dark brown sugar
6 Tbs. butter
4 Tbs. golden or light corn syrup

Directions:

1. Heat oven to 350 degrees. Toast pecan halves on a baking sheet in oven for 5 to 7 minutes. Remove pecans from oven. Reduce oven temperature to 300 degrees.

2. In a small heavy saucepan over medium-low heat, mix brown sugar, butter and syrup. Stir constantly. When butter and brown sugar have melted, raise heat to medium. Stirring constantly, simmer for 2 minutes. Stir in pecans to coat.

3. Line a baking sheet with foil, and butter the foil. Spread out pecans on baking sheet. Bake at 300 degrees for 5 to 7 minutes. Remove pecans from oven and spread on waxed paper to cool.

This recipe from Lisa Robertson is used in her Pecan-Pie Cheesecake, which won the 2007 Favorite Dessert Contest at the Dixie Classic Fair in Winston-Salem, N.C. Click on the link below to see the full recipe.

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