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Another outstanding cheesecake recipe to add to your repertoire.

• 1-1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted
• 1/2 cup finely chopped pecans



• 3 8-ounce packages cream cheese, softened
• 1-1/2 cups sugar
• 3 eggs
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring
• 1 cup finely chopped pecans, toasted (see Note, below)

Preheat oven to 475°F.

Combine the graham cracker crumbs, sugar, butter and pecans, mixing well. Reserve 1/3 cup of the mixture. Firmly press the remaining mixture on bottom of a 9-inch springform pan.

At medium speed of an electric mixer, beat the cream cheese until light and fluffy. Gradually add 1-1/2 cups sugar, mixing well. Then add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla and butter flavoring, mixing well. Stir in the 1 cup of toasted pecans.

Pour batter into prepared springform pan. Sprinkle top evenly with reserved crumb mixture.

Bake at 475°F for 10 minutes. Reduce temperature to 300°F, and bake an additional 50 minutes. Cool on a wire rack, then chill.

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Note: Place chopped pecans in a single layer on a cookie sheet and toast in a 350°F oven for 7 to 10 minutes, stirring occasionally, until you begin to smell them. Allow them to cool.