• 1 C. graham cracker crumbs
• ½ C. (1/2 stick) butter, melted
• 2 T. sugar
• 1 -½ lbs. cream cheese, room temperature
• ½ lb. dark brown sugar
• 4 eggs lightly beaten
• 1 – ½ t. vanilla
• 6 T. all-purpose flour
• ½ C. coarsely chopped walnuts, toasted

Heat oven to 350. Grease 10” springform pan. Combine first 3 ingredients. Press on bottom of pan. Bake 10 minutes. Let cool completely. Beat cream cheese in large bowl until smooth with medium speed of mixer. Add sugar and mix well, add eggs slowly, beating after each addition. Add vanilla. Sift in flour and beat till smooth. Fold in walnuts carefully with spatula. Pour batter over crust. Bake until golden brown, about 65 minutes. Let cool on oven rack 1 ½ hours. Chill in refrigerator for at least 2 hours.

GARNISH: Whipped cream and toasted walnut halves