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Butter Pecan Cheesecake II
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Crust:
1-1/2 cups Graham cracker crumbs
1/3 cup sugar
1/3 cup butter or margarine, melted
1/2 cup pecans, finely chopped
Filling:
3 pkg. cream cheese (8-oz pkgs), softened
1-1/2 cups sugar
3 eggs
2 8 oz. cartons sour cream
1 tsp. vanilla extract
1/2 tsp. 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 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.
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