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

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°F for 40 minutes. Test for doneness. Remove from oven and let stand for 15 minutes.

TOPPING:

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

Blend together sour cream, sugar and keylime juice. Spread on top of cake. Return to oven at 325°F and bake for 10 minutes. Remove and chill all day or night before serving.