4 tbsp. (1/2 stick) butter
1 c. pecans, chopped
1 c. graham cracker crumbs
1 3/4 c. sugar
4 pkgs. (8 oz. size) cream cheese, softened
4 lg. eggs
1 container (1 lb.) sour cream
1 tsp. vanilla extract
Pecan halves (optional)

1. In medium skillet, over medium heat, melt 1 tablespoon butter. Add chopped pecans; cook, stirring, until lightly toasted. Transfer to small bowl; set aside.

2. In same skillet, melt remaining butter; remove from heat; stir in graham cracker crumbs and 2 tablespoons sugar until well mixed. Pat crumb mixture on bottom of 9 inch springform pan; place in freezer to chill. Preheat oven to 475 F.

3. In large bowl of electric mixer, beat cream cheese and 1 1/2 cups sugar until smooth. Add eggs, one at a time, beating after each addition. Add 1 cup sour cream and the vanilla; beat until well mixed. Stir in toasted pecans.

4. Pour cream cheese mixture into prepared pan. Bake 10 minutes; reduce oven to 300 F; continue baking 45 to 50 minutes, or until center of cheesecake is almost firm.

5. Meanwhile, add remaining 2 tablespoons sugar to remaining sour cream in its container; stir to mix. When cheesecake is done, remove from oven. Increase oven temperature to 400 F. Spread sour cream mixture evenly on cheesecake; return to oven; bake 5 minutes, or until topping is set. Let cool in pan on wire rack; refrigerate until cold--3 hours or overnight.

6. To serve: Remove side of springform pan. Place cheesecake on serving plate; garnish top with pecan halves.