Cheesecake Supreme

1 ¾ c. finely crushed graham crackers

½ t. ground cinnamon

½ c. butter, melted

3 8-ounce pkgs. Cream cheese,softened

1 c. sugar

2 T. flour

1 t. vanilla

¼ c. finely chopped walnuts

½ t. lemon juice

2 eggs

1 egg yolk

¼ c. milk

For crust, in a medium bowl, stir together crushed graham crackers, walnuts and cinnamon. Stir in butter. Press crumb mixture onto the bottom and about 2 inches up sides of an 8 or 9 inch springform pan, set aside.

For filling, in a large mixing bowl, combine cream cheese, sugar, flour, vanilla, and lemon juice; beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined (do not overbeat). Stir in milk.

Pour filling into crust lined pan. Place on a shallow baking pan. Bake 375 degree oven for 45-50 minutes for 8 inch pan, or 35-40 minutes for 9 inch pan, or until center appears nearly set when gently shaken.

Cool in the pan on a wire rack for 15 minutes. Using a sharp, thin bladed knife to loosen the crust from the sides of the pan, cool for 30 minutes more. Remove the sides of the pan, cool cheesecake completely. Cover and chill at least 4 hours before serving. Top cheesecake with your favorite topping if desired. Makes 12-16 servings.