-toasted Directions: Combine cracker crumbs, one third cup sugar, butter, and half cup pecans, mixing well. Reserve one third cup mixture; firmly press remaining mixture on bottom of a 23 cm springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1- half 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 250ºC or 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 23 cm cheesecake.