1/4 cup finely-chopped pecans
1/4 cup finely-chopped almonds
1/4 cup finely-chopped walnuts
3/4 cup graham cracker crumbs
2 tablespoon melted butter
1 1/2 lb cream cheese; room temperature
1 1/3 cups sugar; room temperature
5 lg eggs; room temperature
16 oz sour cream; room temperature
1/4 cup flour
2 teaspoons vanilla
2 teaspoons lemon juice; room -temperature
Crust: Mix all nuts and crumbs together with melted butter.
Spread in bottom and 1 inch up sides of 9-inch springform pan
that has been sprayed or coated with butter. Set aside.
Filling: These ingredients MUST be at room temperature. Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add the eggs, 1 at a time, beating well after each. Add the flour, vanilla, lemon juice and beat well. Add the sour cream and beat well.
Pour mixture into pan and place in the middle of a 325 degree preheated oven for 1 hour 15 minutes. When time is up, turn oven off and prop open the door and leave cheesecake in oven for 1 hour.
Remove from oven and continue to cool completely before refrigerating for 24 hours. The wait is well worth it – the flavors ripen beautifully.
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