Butter Pecan Cheesecake
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
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 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, and then chill.
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.