Instructions: 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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