Butter Pecan Cheesecake
1 ½ cups graham cracker crumbs
½ cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
3 8-oz. Packages cream cheese, softened
1 ½ cups sugar
2 cups sour cream
1 teaspoon vanilla extract
½ teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans
Preheat oven to 325. In a large bowl combine cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining mixture onto bottom and 1” up the sides of a greased 2” springform pan. Place pan on a double thickness of heavy-duty foil, securely wrap foil around pan. In large bowl beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and butter flavoring. Add eggs, beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1” hot water to larger pan. Bake 70-80 minutes or until center is almost set. Remove springform pan from water bath; cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer, then refrigerate overnight.
