Ingredients
CRUST:1-1/4 cups graham cracker crumbs (about 20 squares)3/4 cup finely chopped nuts1/4 cup sugar1/3 cup butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar4 large eggs, room temperature, lightly beaten1 tablespoon lemon juice2 teaspoons grated lemon zest1 teaspoon vanilla extractTOPPING:2 cups sour cream1/4 cup sugar1 teaspoon grated lemon zest1 teaspoon vanilla extract
Preparation
In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, zest and vanilla; beat just until blended. Pour into crust.
Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
