Butter Pecan Cheesecake

Crust:

1-1/2 cups Graham cracker crumbs

1/3 cup sugar

1/3 cup butter or margarine, melted

1/2 cup pecans, finely chopped Filling:

3 pkg. cream cheese (8-oz pkgs), softened

1-1/2 cups sugar

3 eggs

2 8 oz. cartons sour cream

1 tsp. vanilla extract

1/2 tsp. butter flavoring

1 cup pecans, finely chopped, 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.