*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.
Yields
6 Servings