Place oats in food processor or blender; process to consistency of flour.

Combine oats with remaining crust ingredients; press into bottom of 10-inch springform pan. Chill.

Beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each addition. Stir in vanilla extract and half of nuts. Mix and pour over crust. Bake at 350 degrees F for 1 hour.

Turn the oven off but leave the cake in the oven for 30 minutes more. To reduce the chance of cracks on the top surface, run a knife alongt he edge of the cheesecake as soon as you remove it from the oven. Let cool to room temperature; chill for 8 hours.

Remove sides of pan. Press additional chopped pecans around sides and pipe top with whipped cream.