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Crust: 2 c. graham cracker crumbs 1/2 c. pecans 1/2 c. sugar 1 stick butter, at room temperature Combine the graham cracker crumb, pecans and sugar in a food processor and pulse until smooth. Add the butter and mix well until combined. Line the bottom and sides of a springform pan with the crumb mixture.
Filling: Preheat oven to 350 degree. Combine the cream cheese, sugar, lemon juice and vanilla in a food processor until smooth. Add the eggs and jalapeno and process until well blended. Pour into the crumb lined pan. Bake for 1 hour and remove from oven. The top of the cheesecake will have shallow cracks.
Glaze: Mix together the sour cream, sugar and lemon juice. Spoon the glaze over the top of the cheesecake and bake an additional 15-20 minutes. Remove from the oven, cool completely at room temperature and then chill for several hours in the refrigerator. Serve with warm Jalapeno Sauce. Serves 12. |