Instructions: CRUST: In small bowl, combine graham cracker crumbs, pecans, and butter.

Press firmly on bottom and 1" up side of 9" springform pan. Refrigerate.

FILLING: In saucepan, combine 1/2 C heavy cream, eggs and nutmeg. Cook over medium-low heat, whisking constantly, until mixture is slightly thickened, about 6 minutes. Remove from heat. Add Butterscotch Morsels; let stand 3 minutes. Whisk until smooth. Transfer to large mixing bowl.

Refrigerate 20 minutes.

In mixer bowl, beat remaining 1 C heavy cream until stiff peaks form; fold into cooled mixture. Pour 1/2 mixture into crust; sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut layer. Garnish with remaining chopped pecans. Cover; freeze 6 hours.

Makes 8 to 10 servings.

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