-
1
For crust, in a medium mixing bowl stir together crushed graham crackers, walnuts, and cinnamon.
-
2
Stir in butter.
-
3
If desired, reserve 1/4 cup for topping.
-
4
Press remaining crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch springform pan; set aside.
-
5
For filling, soften cream cheese.
-
6
In a large mixing bowl combine cream cheese, sugar, flour, vanilla, and lemon peel (if using); beat with an electric mixer on medium speed until combined.
-
7
Add whole eggs and egg yolk all at once, beating on low speed just until combined (do not overbeat).
-
8
Stir in milk.
-
9
Pour filling into crust-lined pan.
-
10
If desired, top with reserved crumbs.
-
11
Place on a shallow baking pan.
-
12
Bake in a 375 degree F oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when shaken gently.
-
13
Cool in the pan on a wire rack for 15 minutes.
-
14
Using a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more.
-
15
Remove the sides of the pan; cool cheesecake completely.
-
16
Cover and chill at least 4 hours before serving.
-
17
Top cheesecake with sour cream and spoon on seedless red raspberry preserves; swirl with a spoon, if desired.
