1/3 c. melted butter
1 1/2 c. crushed vanilla wafers
1/3 c. sugar
1/2 c. chopped pecans

3 (8 oz.) cream cheese, softened
1 1/2 c. sugar
3 eggs
1 tsp. Praline Liquor (opt.)
2 c. sour cream
1 tbsp. vanilla
1 c. chopped pecans
Garnish: 1 c. toasted pecan halves (8 to 10 min.) 350 degrees, stir occasionally

CRUST: Mix butter, wafer crumbs, sugar and pecans. Press into bottom and slightly up sides of 9 inch springform pan.

CAKE: Mix cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and optional liquor. Stir in pecans. Pour into springform pan and bake 10 minutes at 450 degrees in preheated oven. Reduce temperature to 300 degrees and bake 50 minutes more. Turn off oven, open door slightly and let sit in oven for 1 hour.

Remove from oven, garnish by placing pecan halves around outer edge of cake. Chill and eat when cold. Freezes well for 2 to 3 months. Defrost in refrigerator if possible. Serves 12 to 14.