CRUST:

1 sm. jar Macadania nuts, crushed
1 c. flour
1/4 c. brown sugar, firmly packed
1/4 lb. butter, softened

Combine all ingredients; mix well. Press into a 10 inch spring-form pan or a 9 x 13 inch (or smaller) cake pan. Bake in a preheated 400 degree oven for 10 to 15 minutes.

FILLING:

3 (8 oz.) pkgs. Philadelphia cream cheese
1 tsp. vanilla
1 c. sugar
4 eggs (room temperature)

Crumble cheese in a large mixing bowl. Add the remaining ingredients. Beat at high speed until well blended and smooth, about 5 minutes. Pour over the crust. Bake at 350 degrees for about 40 minutes or until set, but not completely firm. Cool 10 minutes. Leave the oven on.

TOPPING:

1 (8 oz.) carton dairy sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Combine ingredients and spread over the top of the cheesecake. Bake 5 minutes. Let cool.

Just before serving, top with your choice of pie fillings or fresh fruit and whipped cream.