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.
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.
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.