3/4 c. coarsely ground walnuts
3/4 c. graham cracker crumbs
4 tbsp. melted butter

FILLING:

4 (8 oz.) pkgs. cream cheese
4 eggs
1 1/4 c. sugar
1 tbsp. lemon juice
2 tsp. vanilla

TOPPING:

2 c. sour cream
1/2 c. sugar
1 tsp. vanilla

SAUCE:

1 (12 oz.) raspberry or blackberry jam
1 tbsp. cornstarch
1/4 c. Amaretto

Crust: Combine walnuts, graham cracker crumbs and butter. Press into pan.

Filling: Beat cream cheese. Add eggs, sugar, lemon juice and vanilla. Beat thoroughly. Spoon over crust. Bake at 350 degrees for 40-45 minutes, if using 10 inch springform pan or 50-55 minutes if using 9 inch springform pan. Remove from oven and cool 15 minutes. Retain oven temperature at 350 degrees.

Topping: Combine sour cream, sugar and vanilla and blend well. Spoon over cake and return to oven. Bake 5 minutes longer. Cool and refrigerate at least 24 hours, or preferably 2-3 days.

Sauce: Combine ingredients several hours before. Spread on cake.

Other sauces: Blackberry pie filling, fresh strawberries with glaze, pineapple topping.