CRUST:

3/4 c. coarsely ground walnuts (3 oz.)
3/4 c. finely crushed graham crackers
3 tbsp. melted unsalted butter

FILLING:

4 (8 oz.) pkg. cream cheese, at room temperature
4 eggs
1 1/4 c. sugar
1 tbsp. fresh lemon juice
2 tsp. vanilla

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tbsp. vanilla

10-inch springform pan.

FOR CRUST: Combine walnuts, graham cracker crumbs and butter. Press compactly onto bottom of pan.

FOR FILLING: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice, vanilla and beat thoroughly. Spoon over crust.

Set pan on baking sheet to catch any butter that may drip out. Bake 10-inch cake 40-45 minutes or 9-inch cake 50-55 minutes. (Cake may rise slightly and crack in several areas; it will settle again. Cracks will minimize and topping will cover it up.) Remove from oven and let it cool off at room temperature, 15 minutes. Retain oven temperature at 350 degrees.

Put topping on cake and bake 5 minutes longer.