Combine graham cracker crumbs, eggs and pecans; stir well. Firmly press crumb mixture in bottom of 9-inch spring form pan; set aside.
Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs and vanilla, beating just until blended. Stir in whipping cream.
Pour batter into prepared pan. Bake at 450° 10 minutes; reduce temperature to 275° and bake 1 hour or until center is almost set. Let cool in pan on wire rack. Chill at least 8 hours.
Combine 1/2 cup brown sugar and 1/4 cup margarine in saucepan. Cook over medium heat until butter melts and sugar dissolves, stirring constantly. Spread topping over cheesecake. Arrange Candied Pecans on top of cheesecake. Carefully remove sides of spring form pan.