14 graham crackers
1/4 c. chopped nuts
3/4 c. butter, softened
1 c. heavy whipping cream
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
Lemon juice to taste (about 1 lemon)

Place the graham crackers in a food processor or blender and process into fine crumbs. Place into mixing bowl and the nuts and butter; mix well. Butter a 14 inch spring-form pan and pat crumb mixture into bottom and sides of pan to form a crust. Whip the cream until very stiff. In another bowl whip the cream cheese, powdered sugar, and lemon juice. Blend in the whipped cream. Pour filling into crust and refrigerate about 10 hours or overnight. Remove the spring-form pan and slice into single servings.

Makes about 10 to 12 servings.