1 1/2 c. gingersnap cookie crumbs
1/3 c. + 2 tbsp. butter
1 c. finely chopped pecans
3 (8 oz.) pkgs. soft cream cheese
1 (14 oz.) can sweetened condensed milk
3 eggs
2 1/2 tsp. vanilla extract
18 oz. sour cream
1 tbsp. brown sugar
Additional pecans toasted at 300 degrees.

Combine crumbs and 1/3 cup of butter, press firmly on bottom up side of a 9" springform pan. In a medium skillet, over medium heat, stir 1 cup of pecans in the remaining 2 tablespoons of butter until lightly toasted. Drain and cool.

In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and 2 tablespoons of vanilla. Mix well. Stir in buttered pecans. Pour into prepared pan. Bake 1 hour or until center is set. Combine sour cream, sugar and remaining 1/2 teaspoon of vanilla and spread on top of cheesecake. Bake for 5 minutes longer. Cool; chill. Garnish with additional pecans or brown sugar.