Crust Ingredients 1 1/2 Cups Graham Cracker Crumbs 1/2 Cup Chopped Pecans 1/3 Cup Melted Butter 1/3 Cup White Sugar

Filling Ingredients 3 8oz Packages Cream Cheese 1 Cup White Sugar 1 Tbs Corn Starch 3 Eggs 1 Cup Sour Cream 1 Tsp Vanilla Extract 2 1/2 Tbs Butter Flavor 1 Cup Chopped Pecans

Directions 1. Preheat oven to 325 degrees F 2. Combine graham cracker crumbs, 1/2 cup pecans, melted butter, and 1/3 cup white sugar in a blender/food processor; pulse until evenly combined. Press mixture in the bottom of a 9 inch springform pan. 3. Beat cream cheese, 1 cup of sugar, and corn starch together in a bowl until smooth. Add sour cream, vanilla extract, and butter flavor and mix well. Add in eggs 1 at a time, mixing well between eggs; fold in 1 cup of pecans. Pour mixture over crust. 4. Form aluminum foil around springform pan, put into a separate deep pan and fill halfway with water to create a waterbath. 5. Place into oven and bake for 45min. After 45min is up, turn off heat and leave in oven for another hour. 6. Take out of oven and let rest on counter until it reaches room temperature, then place in refrigerator for around 6 hours.