Lemon Cheesecake
12 servings

Crust
1  1/4 cups graham cracker crumbs
3 cups finely chopped walnuts
¼ cup sugar
1/3 cup butter, melted

• In a bowl, combine crumbs, nuts, and sugar. Stir in butter. Press into the bottom of a 10 inch springform pan; set aside.

Topping
2 cup sour cream
¼ cup sugar
1 tsp. lemon zest
1 tsp. vanilla extract

• Combine and hold.

Filling
32 oz. cream cheese
1 ¼ cups sugar
4 eggs
Juice from two lemons, plus one tbsp.
2 tsp. grated lemon zest
1 tsp. vanilla extract

• In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, mixing on low speed until just combined. Add lemon juice, zest and vanilla, stir until just combined. Pour into crust.
• Bake at 350 degrees for 55 minutes or until the center is set. Remove from oven and let stand for 5 minutes. Spread topping ingredients over the cheesecake and bake for an additional 5 minutes. Cool on a wire rack for 10 minutes.
• To remove cheesecake from the springform pan, run a knife around the edge of the pan. Let cool for one hour. Refrigerate overnight. Remove sides of pan. Slice after having the cheesecake stand for 20 – 30 minutes at room temperature.