Butter Pecan Cheesecake
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter or margarine, melted
1/2 cup pecans, finely chopped
3 8 ounce packages cream cheese, softened
1 1/2 cups sugar
2 8 ounce cartons sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup pecans, finely chopped, toasted
Combine cracker crumbs, 1/3 cup sugar, butter and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9 inch springform pan.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture.
Bake at 475° F. for 10 minutes; reduce temperature to 300° F. and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.
Makes one 9 inch cheesecake. 6 servings.