*Ingredients:* 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 ts Vanilla extract
1/2 ts Butter flavoring
1 c Pecans, finely chopped,
-toasted *Directions:* 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. Shared by: June Hoffman, 7/93