6-Hour Cheesecake

6-Hour Cheesecake

Yield: Makes 8 to 10 servings.

Crust and Topping:
1-1/3 cups fine graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon cinnamon
1/2 cup melted butter

2 eggs, well-beaten
16 ounces softened cream cheese (not whipped)
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups sour cream

Mix crust ingredients and press into a 9-inch pie pan, reserving 3 tablespoons of the crumb mixture to sprinkle on top.

Combine all filling ingredients except the sour cream, beating until smooth. Fold in the sour cream by hand. Pour into the crust. Sprinkle with topping.

Bake at 375 degrees F until set, about 35 minutes. Cool and chill about 4 to 5 hours.