CRUST - 9 inch round pan:

1 1/4 c. graham cracker crumbs (9 whole crackers)
1/4 c. sugar
1/2 c. chopped pecans
1/4 c. very soft butter

Mix with fork or pastry blender, press on bottom and sides of pan.

SPRING FORM PAN:

1 1/3 c. crumbs (10 crackers)
1/4 c. sugar
1/2 c. pecans
1/3 c. butter

BOTTOM LAYER:

12 oz. cream cheese, very soft
3/4 c. sugar

Whip in electric mixer until lump free and smooth.

2 tsp. vanilla
2 eggs

Add to cheese/sugar. Blend and whip at high speed, up to 5 minutes. Pour into crust. Bake 25 minutes at 350 degrees. Cool 5 minutes.

TOP LAYER:

1 c. sour cream
1 tsp. vanilla
4 tbsp. sugar

Whip until smooth (will be quite runny). Pour on top of bottom layer. Bake 10 minutes more at 350 degrees. Cool on rack. Chill 5 hours or make a day ahead.