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.) pkg. cream cheese, softened
1 1/2 c. sugar
3 eggs
2 (8 oz.) cartons commercial sour cream
1 tsp. vanilla extract
1/2 tsp. butter flavoring
1 c. finely chopped pecans, toasted

Combine cracker crumbs, 1/3 cup sugar, butter and 1/2 cup pecans; mixing well. Reserve 1/3 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 addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.

Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yield: one 9 inch cheesecake.