Butter Pecan Cheesecake

4 Tbsp. (1/2 stick) butter or margarine
1 c. pecans, chopped
1 c. graham cracker crumbs
1 3/4 c. sugar
4 (8 oz.) pkg. cream cheese, softened
4 large eggs
1 (1 lb.) container sour cream
1 tsp. vanilla extract
pecan halves (optional)

Step 1: In medium skillet, over medium heat, melt 1 teaspoon butter. Add chopped pecans. Cook, stirring, until lightly toasted. Transfer to small bowl; set aside. (Save to put in Step 3.)
Step 2: In same skillet, melt remaining butter; remove from heat. Stir in graham cracker crumbs and 2 tablespoons sugar until well mixed. Pat crumb mixture on bottom of 9-inch spring-form pan; place in freezer to chill. Preheat oven to 475 degrees.
Step 3: In large bowl of electric mixer beat cream cheese and 1 1/2 cups sugar until smooth. Add eggs, one at a time, beating after each addition. Add 1-cup sour cream and vanilla. Heat until well mixed. Stir in toasted pecans.
Step 4: Pour cream cheese mixture into prepared pan. Bake 10 minutes. Reduce oven to 300 degrees. Continue baking 45 to 50 minutes or until center of cheesecake is almost firm.
Step 5: In meantime, add remaining 2 tablespoons sugar to remaining sour cream in its container; stir to mix.  When cheesecake is done, remove from oven. Increase oven temperature to 400 degrees. Spread sour cream mixture evenly on cheesecake; return to oven. Bake 5 minutes or until topping is set. Let cool in pan on wire rack. Refrigerate until cold, 3 hours or overnight.

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