24 oz. softened cream cheese
1 1/2 c. sugar
1 pt. sour cream
1 tbsp. vanilla
3 tbsp. cornstarch
4 tbsp. lemon juice
5 lg. eggs

CRUST:

1 c. graham cracker crumbs
5 tbsp. melted butter (1/3 c.)
1/4 c. sugar
1/2 c. ground walnuts

Mix ingredients for crust and pat in bottom and up sides of 9 or 9 1/2 inch springform pan. Set aside. Preheat oven to 375 degrees.

With electric mixer cream sugar and cream cheese for 3 minutes. Add vanilla, cornstarch, sour cream and lemon juice, mix well. With a wire whisk, blend in eggs, 1 at a time. Pour in prepared pan. Bake at 375 degrees for 10 minutes. Lower oven temperature to 325 degrees. Continue baking 1 hour. With oven door shut, leave cake in 1 hour longer. Remove, cool and chill 12 hours, covered with saran wrap. Freezes well.