1 1/2 c. graham cracker crumbs
1/4 c. ground pecans
1/4 c. plus 1 tbsp. melted butter
1 lb. white chocolate, coarsely chopped
2 (8 oz.) pkgs. cream cheese
1/2 c. sour cream
3 eggs
1 tsp. vanilla

Combine graham cracker crumbs, pecans and butter until blended. Press into bottom and 1 inch up the sides of 9 inch springform pan. Bake at 375 degrees for 8 minutes; cool.

Melt white chocolate in top of double boiler over low heat. Cool slightly. Combine cream cheese and sour cream; beat until fluffy. Add eggs one at a time beating well after each addition. Add vanilla and chocolate, stir until blended. Pour into crust; bake at 300 degrees for 50 minutes until almost set. Turn oven off. Leave in oven 30 minutes. Cool and chill.