1 3/4 c. graham crackers finely crushed (Can substitute chocolate crackers)
1/4 c. walnuts finely chopped
1/2 c. butter, melted
*1/2 tsp. cinnamon (can omit if you make a candy bar flavor)
3 (8-oz.) pkgs. cream cheese, softened
1 cup sugar
*1/2 tsp. lemon zest (can omit if you make a candy bar flavor)
1 tsp. vanilla
2 T. flour
2 eggs
1 egg yolk
1/4 cup milk
In a medium bowl, mix crackers, walnuts, cinnamon and melted butter. Remove 1/4 cup of the mixture, saving it for the topping. Press remaining crumbs into a 8 or 9 inch spring form pan. Set aside. In a large bowl, beat cream cheese until smooth. Add sugar, flour, vanilla, and lemon and beat until fluffy. On low speed add 2 eggs and 1 yolk all at once. Beat on low until just combined. Stir in milk. Bake 375 degrees 35-40 minutes for 9 inch pan, and 45- 50 for an 8 inch pan. Bake until center appears "set" when shaken. Remove and place on wire rack, doing nothing to the pan. After 15 min. loosen the spring on the pan. Cool 30 minutes longer, then chill for 4 hours. You can slice and freeze. Wrap very well.
*Flavoring considerations- favorite candy bar, berries, pumpkin, cookie dough. You can take a 1/2 cup of the finished cheesecake mixture and mix it with a flavoring and swirl it in. Just get rid of the cinnamon and lemon flavoring. The cake in the picture had a chocolate crust and was chock full of Butterfinger candy bar.
Want to really play? Ice it with the cream cheese icing for the Nutty Butter Cream Cheesecake on page 79
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