Easter Cheesecake
From: Silver Palate Good Time Cookbook
by Julee Rosso and Sheila Lukins; ISBN 089480832X
Servings: 10-12

Crust:
1 cup graham crackers crumbs (prefer fresh)
1/4 cup chopped walnuts
2 tbsp. brown sugar
1 1/4 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

Filling:
2 cups sour cream
3 pkgs. (8 oz. each) cream cheese, room temp.
3 eggs, lightly beten
1 cup granulated sugar
1/2 tsp. salt
2 tsp. vanilla extract
Finely grated zest of 1 orange or lemonPreheat oven to 375F.

To make crust, combine the crumbs, walnuts, brown sugar and cinnamon. Add butter (might use a little less) and toss to combine. Reserve 3 tablespoons of graham cracker mixture for the top of cheesecake and press the remaining evenly into the bottom and 1 1/2-inches up the side of a 9-inch springform pan.

To make the filling, process the sour cream, cream cheese, eggs, sugar, and salt in a food processor or blender until very smooth. Add vanilla and orange or lemon zest and process just to blend.

Bake the cheesecake for 50 minutes. Sprinkle the reserved topping over the cake and bake until the filing is firm and top is lightly golden, 10-15 mintues more.

Let cool completely. Remove side of pan and refrigerate until ready to serve.