• Prepare the oven by preheating it to 325°F.
• Meanwhile, combine crushed graham crackers, melted butter, sugar, and pecans in a bowl. Mix it all until it becomes crumbly.
• After setting aside 1/3 cup as a topping, press all the remaining mixture onto your 9-inch springform pan. Make sure to grease the pan before using it.
• Once done, cover the bottom of the pan with thick foil and ensure that it is securely wrapped around the base.

Cheesecake Filling:

• Meanwhile, in a separate bowl, beat the softened cream cheese and sugar until light and creamy. Add in the vanilla and butter flavoring together with the sour cream.
• Mixed in the lightly beaten eggs and, on low speed, continue to mix until just combined.
• Fold into the mixture all the chopped pecans.
• Fill the crust with the cream cheese mixture and top with the reserved crumb topping.
• To bake the cheesecake, place the secured spring form pan in a larger baking pan half-filled with hot water.
• Bake for 70-80 minutes or until the middle is almost set. Carefully take the springform pan out of the water bath.
• Cool for 10 minutes while placing it on a wire rack. To loosen the cheesecake, run a sharp knife along the edge of the pan the cool for another hour.
• Refrigerate overnight, covering with plastic wrap once totally cooled. Remove the pan's rim.