1 1/4 c. flour
1/4 c. sugar
1/2 tsp. salt
10 tbsp. butter, softened
1 egg yolk

FILLING:

2 lb. cream cheese, softened
1 3/4 c. sugar
4 eggs
1/2 c. sour cream
2 tsp. vanilla
2 tbsp. lemon juice

TOPPING:

1/3 c. butter
2/3 c. sugar
1 tsp. vanilla
2 to 3 tbsp. whipping cream
1 c. chopped walnuts

GLAZE:

1 1/2 c. whipping cream
2 c. semisweet chocolate chips

To make crust: Preheat oven to 325 degrees. Grease and flour a 10 inch springform pan or 9 x 13 inch pan. In medium bowl, combine flour, sugar, salt and butter until crumbly. Stir in egg yolk.

To make filling: In large bowl, beat cream cheese and sugar together until very smooth. Add eggs slowly, beating well after each addition.

Beat in sour cream, vanilla, lemon juice and flour, scraping bowl as necessary. Pour into baked crust. Bake 1 hour. Cheesecake will not be completely set. Turn oven off and let cheesecake set in oven 30 minutes. Do not open door during this time.

After 30 minutes, prop door open to bring cake to room temperature. Refrigerate.

To make topping: Combine all ingredients in saucepan and bring to boil. Boil 2 to 3 minutes. Pour topping over cake and refrigerate until chilled and set.

Remove cheesecake from pan.

To make glaze: Heat cream and chocolate, stirring until chocolate is melted and mixture is smooth. Pour glaze over cheesecake to cover, smoothing top of cake and making sure sides are covered. Refrigerate until set, then cut. Makes about 12 servings.