1 c. graham cracker crumbs
1/2 c. finely chopped walnuts
1/3 c. butter, melted
Sugar
3 (8 oz.) pkgs. cream cheese
6 eggs
2 c. sour cream
2 tbsp. cornstarch
1 tbsp. lemon juice
2 tsp. vanilla
Cherry topping

Preheat oven to 350 degrees. In medium bowl with fork, mix first 3 ingredients and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9"x3" springform pan to within 1 1/2" of top.

In large bowl with mixer at medium speed, beat cream cheese until smooth. Slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs and remaining ingredients, except topping, at medium speed; beat 3 minutes. Pour mixture into pan and bake 1 hour or until lightly browned. Turn off oven. Leave in oven 30 minutes. Remove. Cool in pan on rack. Cover and chill.

To Serve: Remove sides of pans with large spatula. Loosen cake from pan bottom, slide onto plate. Spoon cherry topping over cake.

CHERRY TOPPING:

21 oz. can filling
1 tbsp. grated lemon peel
1/2 tsp. lemon juice