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Classic Cheesecake
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CRUST:
1 cup graham cracker crumbs
1/4 cup finely chopped walnuts
3 tbl. brown sugar
1 tbl. ground cinnamon
1/2 tsp. ground nutmeg
5 tbl.butter, melted
4 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
3 tbl. all-purpose flour
1 tbl. vanilla extract
4 eggs
Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
In a large bowl, beat cream cheese, sugar,flour, and vanilla together until light and fluffy .Add eggs one at a time, beating well after each addition. Beat in sour cream.
Pour into pan:
Bake in the preheated oven for 60 minutes, or until center is almost set (filling will be soft).
To prevent top of cheesecake from cracking Turn oven off and crack the door. Leave cheesecake in the oven until cooled. After ten minutes loosen cake from edges of pan with thin knife blade.
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