Mix crumbs, sugar and margarine or butter in small bowl. Press firmly on bottom of 9-inch springform pan; set aside.
Dissolve gelatin in boiling water; refrigerate until slightly thickened. Chop 1 cup pecan halves; set aside.
Beat cheesecake filling, milk and dissolved gelatin in medium bowl with electric mixer at medium speed for 3 minutes. Stir in chopped pecans.
Pour into prepared crust. Refrigerate until firm, about 3 hours. Garnish with whipped cream and remaining pecans.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.