1 1/2 cup graham cracker crumbs 1/3 cup sugar 1/3 cup butter or margarine, melted 1/2 cup pecans, finely chopped 3 packages (8 ounce size) cream cheese, softened 1 1/2 cup sugar 3 eggs 2 cartons (8-oz size) 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 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.