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1
Preheat oven to 250 degrees.
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2
Rub 2 tablespoons butter over bottom and up sides of 10 inch springform pan with 3 inch high sides.
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3
Add pecans, shaking and turning pan to coat bottom and sides.
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4
Mix cracker crumbs with remaining 1/4 cup butter in small bowl.
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5
Press into bottom of pan.
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6
Using an electric mixer, beat cream cheese in large bowl until softened.
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7
Add sugar, eggs, yolks, and vanilla. Beat until smooth.
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8
Fold in sour cream.
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9
Pour batter into prepared pan.
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10
Bake until knife inserted 2 inches from center comes out clean, about 1 1/2 hours.
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11
Turn off oven.
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12
Leave cheesecake in oven 20 minutes.
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13
Transfer to rack and cool completely.
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14
Refrigerate overnight.
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15
Release pan sides from cheesecake.
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16
Transfer to platter.
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17
Cut into slices.
