Frank's Recipes! Butter Pecan Cheesecake

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Butter Pecan Cheesecake

Yield: 6 Servings

1 1/2 c Graham cracker crumbs
1/3 c Sugar
1/3 c Butter, melted
1/2 c Pecans, finely chopped
24 oz Cream cheese
1 1/2 c Sugar
3 Eggs
16 oz Sour cream
1 teaspoon Vanilla
1/2 teaspoon Butter flavoring
1 c Pecans, chopped and 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 cup 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.