| | Directions | CRUST:
- Combine the graham crackers, walnuts, and sugar.
- Stir in the melted butter; then press the mixture into a 9-inch spring form pan, covering the bottom of the pan and 2 inches up the sides.
FILING:
- Beat the cream cheese, sugar, flour, and vanilla with an electric mixer until combined.
- Beat in the milk until smooth; then stir in the beaten eggs.
- Pour the filling into the crust-lined pan.
- Place the spring form pan on a shallow baking pan and bake in a 375ºF oven for 35 minutes.
- Cool in the pan for 15 minutes. Use a sharp knife to loosen the crust from the sides of the pan; then cool for an additional 30 minutes.
- Remove the sides of the pan and allow the cheesecake to cool completely. Cover and refrigerate for at least 4 hours.
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Cook Time: 35 minutes
Container: 9-inch spring form pan
|  | | Ingredients | | - | | CRUST: |
| - | | 1 1/2 cups finely crushed graham crackers |
| - | | 1/4 cup finely chopped walnuts |
| - | | 1 tablespoon sugar |
| - | | 1/2 cup butter, melted |
| - | | FILLING: |
| - | | 3 packages cream cheese, softened (8 oz. packages) |
| - | | 1 cup sugar |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon vanilla |
| - | | 1/4 cup milk |
| - | | 3 slightly beaten eggs |
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