1 1/2 c. graham cracker crumbs
1/3 c. sugar
1/3 c. butter, melted
1/2 c. finely chopped pecans
3 (8 oz.) pkgs. softened cream cheese
1 1/2 c. sugar
3 eggs
2 (8 oz.) cartons sour cream
1 tsp. vanilla
1/2 tsp. butter flavoring
1 c. finely chopped pecans, toasted

Combine cracker crumbs, 1/2 cup sugar, butter and 1/2 cup pecans. Mix well. Reserve 1/2 cup mixture. Firmly press remaining mixture on bottom of a 9 inch springform pan. Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 1/2 cups sugar, mixing well. Add eggs, one at a time, beating well after each. Add sour cream and flavorings. Mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture.

Bake at 375 degrees for 10 minutes. Reduce temperature to 300 degrees and bake 50 minutes more. Let cool to room temperature on wire rack. Chill. Makes one 9 inch cheesecake.