Butter Pecan Cheesecake
Source: Southern Living: 1986 Annual Recipes
Shared by: June Hoffman,
Yields one 9-inch cheesecake

1 1/2 cup Graham cracker crumbs
1/3 cup Sugar
1/3 cup Butter or margarine; melted
1/2 cup Pecans; finely chopped
3 pkg Cream cheese (8-oz pkgs); softened
1 1/2 cup Sugar
3 Eggs
2 Cartons commercial sour cream (8 oz cartons)
1 tsp Vanilla extract
1/2 tsp Butter flavoring
1 cup 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.