Butter Pecan Cheesecake

1 1/2 c Graham cracker crumbs
1/3 c Sugar
1/3 c Butter or margarine, melted
1/2 c Pecans, finely chopped
3 pk Cream cheese (8-oz pkgs), -softened
1 1/2 c Sugar
3 Eggs
2 Crtns commercial sour cream -(8-oz cartons)
1 t Vanilla extract
1/2 ts Butter flavoring
1 c 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 cup 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.

Yields one 9-inch cheesecake.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

AUTHOR: Charl