Difficulty: Easy - for beginners
1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
3 packages (8 ounces each) Philadelphia® Cream Cheese, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans
In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the 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 in. of hot water to larger pan.
Bake at 325° for 70-80 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 16 servings.http://www.tasteofhome.com/Recipes/Butter-Pecan-Cheesecake