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
24 ounces cream cheese – softened
1 1/2 cups sugar
16 ounces 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 half 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.
Yield: about 10 servings.