Creamy Cheesecake With Pecan Crust And Sour Cream Topping - cooking recipe

Ingredients

Pecan and Crumb Crust
5 ounces graham crackers (to make 1-1/2 cups crumbs)
1/4 cup pecan halves
3 tablespoons sugar
6 tablespoons unsalted butter, melted
Cheese Filling
1 lb cream cheese, softened, cut in pieces
1/2 cup sour cream
3/4 cup sugar
3 eggs
1 grated large lemon, zest of
1 vanilla beans, split lengthwise or 1 teaspoon vanilla extract
Sour Cream Topping
1 1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Preparation

To make crust, preheat oven to 350 degrees. Process graham crackers in a food processor until they become fine crumbs or put them in a plastic bag and crush with a rolling pin. Measure out 1-1/2 cups.
Chop pecan halves. Mix cracker crumbs with pecans and sugar. Add melted butter and mix well.
Lightly butter a 9-inch springform pan. Press mixture in an even layer on bottom and about 1 inch up the sides of pan. Bake in oven for 10 minutes. Let cool completely. Leave oven set at 350 degrees.
To make filling, beat cream cheese with sour cream at low speed until very smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in lemon zest. If using vanilla bean, scrape its seeds with point of a knife into cheese mixture, or stir in vanilla extract.
Carefully pour filling into cooled crust and bake for about 45 minutes or until firm in center. Remove from oven and cool for 15 minutes. Raise oven temperature to 425 degrees.
To make topping, mix together sour cream, sugar and vanilla. Carefully spread topping on cake in an even layer without letting it drip over crust.
Return cake to oven and bake for 8 minutes or until topping sets. Remove from oven and cool to room temperature. Refrigerate at least 2 hours before serving.
Remove sides of springform pan just before serving.