Butter Pecan Cheesecake -

1/3 c Sugar

1/3 c Butter or margarine, melted

1/2 c Pecans, finely chopped

3 pk Cream cheese (8-oz pkgs),

-softened 1 1/2 c Sugar

3 Eggs

2 Crtns commercial sour cream

-(8-oz cartons) 1 ts Vanilla extract

1/2 ts Butter flavoring

1 c Pecans, finely chopped,

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. Source: "Southern Living:

1986 Annual Recipe s" Oxmoor House,

1986. Shared by: June Hoffman,