3 c. pecans, chopped fine
1 c. butter (melted)
1/2 c. sugar
16 oz. cream cheese
1 tbsp. vanilla
1/4 c. or slightly more keylime juice
3 eggs

2 c. sour cream
1/2 c. sugar
1/4 c. keylime juice

Blend together first three ingredients and form into 10 inch springform pan or large pie plate. Blend cream cheese and sugar together. Add vanilla and keylime juice. Beat in eggs one at a time.

Blend well and pour into pan. Bake at 350 degrees for 40 minutes. Test for doneness. Remove from oven and let stand for 15 minutes. Blend together sour cream, sugar and keylime juice. Spread on top of cake. Return to oven at 325 degrees and bake for 10 minutes. Remove and chill all day or night before serving.