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1 1/4 cups300 mlgraham cracker crumbs
1/2 cup125 mlfinely chopped pecans
1/4 cup50 mlbutter, melted
2 tbsp30 mlgranulated sugar
2 pkgs8 oz/250 g eachlight cream cheese, softened
1/2 cup125 mlgranulated sugar
1 tbsp15 mlvanilla
2 tbsp30 mlRobin Hood® All-Purpose Flour
3/4 cup175 mlCarnation® Evaporated Milk
1/2 cup 125 mlsour cream
1 : Crust: Preheat oven to 300°F (150°C). Stir together graham cracker crumbs, pecans, butter and sugar in bowl until well combined. Press into bottom and up sides of 9-inch (23 cm) springform pan. Bake 12 minutes or until golden and firm; refrigerate until chilled.
2 : Filling: Beat cream cheese, sugar, and vanilla until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Bake 25 minutes. Cover loosely with foil. Bake an additional 30 to 40 minutes or until edge is set but centre still jiggles slightly. Let cool to room temperature on baking rack. Run a sharp knife around edge of pan; remove pan edges.
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