1 c. graham cracker crumbs
1/2 c. California walnuts, finely chopped
1/3 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
6 eggs
1 (16 oz.) container sour cream (2 c.)
2 tbsp. cornstarch
1 tbsp. lemon juice
2 tsp. vanilla
Cherry Topping (see recipe below)

Preheat oven to 350 degrees. In medium bowl with fork, mix well graham cracker crumbs, walnuts, butter and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9 inch springform pan to within 1 1/2 inches of top; set aside.

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, occasionally scraping bowl.

Pour mixture into pan; bake 60 minutes or until lightly browned. Turn off oven; let cheesecake remain in oven 30 minutes. Remove; cool in pan on wire rack. Cover and refrigerate.

Remove side of pan. With large spatula loosen cake from pan bottom; slide onto dessert platter. Spoon topping on top of cake. Makes 12 servings.

CHERRY TOPPING:

1 (21 oz.) can cherry pie filling
1 tbsp. grated lemon peel
1/2 tsp. lemon juice

Freezes well without topping. Thaw in refrigerator overnight.