Ingredients
- 8 pkgs
- 8 cartons
- 3 eggs
- 2 crtns commercial sour cream
- 1 7/8 c sugar
- 1 1/2 c pecans
- 1 1/2 c graham cracker crumbs
- 3/8 c butter
- 1 ts vanilla extract
- 1/2 ts butter flavoring
- 3 packages cream cheese
-toasted Directions: 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. Yields one 9-inch cheesecake.