1 3/4 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 8oz packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel (optional)
1 egg yolk
1/4 cup milk
1. For crust, combine crushed Graham crackers, walnuts, and cinnamon. Stir in melted butter. If desired, reserve 1/4 cup of the crumb mixture for the topping. Press the remaining crumb mixture onto the bottom and about 2 inches up sides of an 8 or 9 inch spring form pan. (Use the bottom of a measuring cup to do this.)
2. For filling, in a large mixing bowl beat cream cheese, sugar, flour, vanilla, and if desired, lemon peel with an electric mixer till combined. Add eggs and egg yolk all at once, beating on low speed just till combined. Stir in milk.
3. Pour filing into crust-lined pan. If desired, sprinkle with reserved crumbs. Place on a shallow baking pan in oven. Bake in a 375 degree oven for 45 to 50 minutes for the 8 inch pan, 35 to 40 minutes for the 9 inch pan, or til center appears nearly set when shaken.
4. Cool in pan on a wire rack for 15 minutes. Loosen the crust form sides of pan and cool 30 more minutes. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving. Makes 12 to 16 servings.
For a chocolate cheese cake: prepare as above except omit lemon peel. Melt 4 oz semisweet chocolate. Beat the melted chocolate into the filling mixture just before adding the eggs.