GRAHAM NUT CRUST:

2 c. fine graham cracker crumbs
1/4 c. walnuts, finely chopped
1/2 tsp. cinnamon
1/2 c.. butter, melted

FILLING:

3 (8 oz.) pkgs. cream cheese
1 1/2 c. sugar
1 pt. sour cream
1 tsp. lemon juice
1/2 pt. heavy cream
4 eggs
1 tsp. vanilla

CRUST: Reserve 3 tablespoons of mixture. Press remainder on bottom and 2 1/2 inches up sides of 9 inch spring form pan.

FILLING: Add sugar to cream cheese and blend well. Blend in sour cream, then heavy cream. Add eggs one at a time blending after each. Then add vanilla and lemon juice, mixing well. Pour into crust lined pan. Sprinkle reserve mixture on top. Bake at 350 degrees for 1 hour and 15 minutes. Turn off oven and leave inside with door closed for another hour. For creamy, moist cake, cover tightly with plastic wrap. Let cool in oven. Chill well before serving.