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1 1/2 C. Graham Cracker crumbs
Combine cracker crumbs, 1/3 C. sugar, butter & 1/2 C. pecans, mixing well. Reserve 1/3 C. of the mixture; firmly press remaining mixture on the bottom of a 9" spring form pan.
Beat cream cheese with an electric mixer until light & fluffy; gradually add 1-1/2 C. sugar; mix well. Add eggs, one by one mixing well after each egg. Add sour cream & extracts; mix well. Stir in 1 C. pecans.
Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475° for 10 min.; reduce temperature to 300° & bake an added 50 min. Let cool to room temperature on a wire rack; chill.