Crust:
2-1/2 c. flour
1 c. butter, melted
2/3 c. pecans, finely chopped
2. T. confectioners sugar
Filling:
3 8-oz. packages cream cheese, softened
2/3 c. sugar
1 14-oz. can sweetened condensed milk
2 t. vanilla
1/2 t. grated lemon peel
4 eggs, lightly beaten
Topping:
1 c. packed brown sugar
1 c. heavy whipping cream
1 c. chopped pecans
1-1/2 t. vanilla
Mix together the crust ingredients. Press into an ungreased 13″x9″ pan.
Bake at 350*F for 20 to 25 minutes or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon peel. Add eggs. Beat on low speed just until combined. Pour over crust.
Bake at 350*F for 35 to 40 minutes. Cool on a wire rack.
In a saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat and stir in pecans and vanilla.
Pour over cheesecake. Refrigerate for 4 hours. Cut into squares.