1 1/4 cups crushed graham crackers
1/4 heaping cup sugar
3/4 stick melted butter
1/2 cup chopped pecans (really finely chopped)
2 (8 oz.) squares cream cheese, softened
3/4 cup sugar
3 extra large eggs
16 oz. sour cream
1 cup sugar
2 tsp. vanilla
Mix crushed graham crackers, sugar, finely chopped pecans and melted butter together and press into 9" spring form pan.
Cream cheese in mixer or food processor (this is best) until light and really fluffy, gradually adding sugar and blend until smooth.
Add eggs one at a time; mix until smooth.
Pour into spring form pan on top of crust.
Pour into preheated oven at 350 degrees for 25 - 30 minutes (To be sure it is done, lightly shake - if it seems firm, remove from oven - do NOT overbake).
Cool 15 minutes on wire rack.
While cooling, preheat oven to 475 degrees and make topping.
Mix sour cream, sugar and vanilla together very well and pour over cooled cheesecake and return to oven and bake for 5 minutes. Remove from oven, cool and chill. Best when chilled for 24 hours if you can wait that long.
Compliments of Sandie Tablada