Crust - Combine graham cracker crumbs, sugar, pecans and butter; mix well. Press mixture into bottom and 1 1/2 inches up sides of 9-inch springform pan. Bake at 350 for 5 minutes. Remove from oven and cool.
Filling - Beat cream cheese at medium speed until light and fluffy. Gradually add sugar, milk and flour. Mix well. Add eggs, one at a time. Beat well after each addition. Pour over crust. Bake at 350 for 55 minutes. Do not overbake. Remove from oven and run knife around edge of pan. Let cool at least 30 minutes.
Topping - Toast one cup pecans pieces in oven until lightly browned. In saucepan over medium heat, stir corn syrup, brown sugar, & cornstarch. Bring to boil. Boil one minute while stirring. Remove from heat. Add vanilla. Serve warm over cheesecake. (Topping can be made ahead. Refrigerate and then microwave).
Top cheesecake with toasted pecans and drizzle a little glaze on pecans and cheesecake.
Note: If cheesecake cracks, take backside of spoon and fix before adding pecans and topping.