EASTER CHEESECAKE

FOR THE 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

FOR THE FILLING:
2 cups sour cream
3 pkgs. (8 oz. each) cream cheese, room temperature
3 eggs, lightly beten
1 cup granulated sugar
1/2 tsp. salt
2 tsp. vanilla extract
Finely grated zest of 1 orange or lemon

Preheat oven to 375 degrees F.

TO MAKE THE 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. Set aside.

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 minutes more.

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

Makes 10-12 servings
Source: Silver Palate Good Time Cookbook by Julee Rosso and Sheila Lukins