Cheesecake Supreme

1 3/4 Cup finely crushed graham crackers
1/4 Cup finely chopped walnuts
1/2 tsp. ground cinnamon
1/2 Cup butter, melted
3 8-oz. packages of cream cheese, softened
1 Cup sugar
2 Tbs. all-purpose flour
1 tsp. vanilla
1/2 tsp. finely shredded lemon peel (optional)
2 eggs, 1 egg yolk
1/4 Cup milk

1.  For crust, combine crushed graham crackers, walnuts, and cinnamon.  Stir in melted butter.  If desired, reserve 1/4 Cup of the crumb mixture for topping.  Press the remaining crumb mixture onto the bottom and about 2 inches up the sides of an 8 or 9-inch spring form pan.  Set pan aside.

2.  For filling, in a large mixing bowl beat cream cheese, sugar, flour, vanilla, and if desired, lemon peel with an electric mixer until combined.  Add eggs and egg yolk all at once, beating on low speed just till combined.  Stir in milk.

3.  Pour filling into crust-lined pan.  If desired, sprinkle with reserved crumbs.  Place on a shallow baking pan in oven.  Bake in a 375 degree oven for 45 to 50 minutes for the 8 inch pan, 35 to 40 minutes for the 9 inch pan or until center appears nearly set when shaken.

4.  Cool in pan on a wire rack for 15 minutes.  Loosen the crust from sides of pan and cool 30 minutes more.  Remove the sides of the pan; cool cheesecake completely.  Cover and chill at least 4 hours before serving.  Makes 12 to 15 servings.