Ingredients:
***Crust***
1/4 cup Finely Chopped
Pecans
1/4 cup Finely Chopped Almonds
1/4 cup Finely Chopped
Walnuts
3/4 cup Finely Chopped Vanilla Wafers
2 tablespoons Melted
Butter
***Filling***
1 1/2 pound Cream
Cheese
1 1/3 cup Sugar
5 large Eggs
16 ounces Sour Cream
1/4
cup Flour
2 teaspoons Vanilla
2 teaspoons Lemon
Juice
Directions:
For Crust: Mix all
nuts and vanilla wafer crumbs with melted butter and press in the buttered
spring pan, trying to line the sides as much as possible about 1 1/2" up
the sides of the pan, set aside.
For Filling: Start by beating the
cream cheese until light and fluffy. Keep the mixer on a low setting
throughout the beating and mixing process. Add the sugar a little at a
time and continue beating until creamy. Add one egg at a time and beat
after each egg.
When eggs have been mixed into the cream cheese
add flour, vanilla and lemon juice, mix well. Add the sour cream last and
beat well.
Pour cream cheese into the spring pan. Place on the top
rack in the middle of a 325 degrees preheated oven for one hour and 15
minutes.
When time is up, prop open oven door and leave in oven
for one hour. After one hour, remove from oven. Let cool enough before the
cheesecake is put into the refrigerator for 24 hours. A cheesecake should
season. The wait is worth it. The flavor ripens and becomes
enriched.
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