Butter Pecan Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup sugar

1/3 cup butter or margarine - melted

1/2 cup pecans - finely chopped

24 ounces cream cheese - softened

1 1/2 cups sugar

3 eggs

16 ounces sour cream

1 teaspoon vanilla extract

1/2 teaspoon butter flavoring

1 cup pecans - finely chopped, toasted

Combine cracker crumbs, 1/3 cup sugar, butter, and half 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° F. for 10 minutes; reduce temperature to 300° F., and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.

Yield: about 10 servings.