1 c. crushed graham crackers
3/4 c. ground walnuts
4 tbsp. melted butter

Combine first 4 ingredients in a springform pan which has sides greased. Mix well and press firmly into bottom of pan.

FILLING:

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

In large bowl beat cream cheese until smooth. Then add the sugar, lemon juice and vanilla. Beat thoroughly. Then add the eggs, one at a time, beating well after each egg. Spoon over crust and rotate gently to smooth top. Bake at 350 degrees for 40 to 45 minutes. Top will crack. Remove from oven and let stand for 15 minutes. (Leave oven temperature at 350 degrees.

TOPPING:

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

Combine sour cream, sugar, vanilla and blend well. When cake is ready, spoon topping over it and return to oven and bake 5 minutes longer. Let cool then refrigerate for at least 24 hours, but preferably 2 to 3 days. Cake freezes beautifully.