The BEST Cheesecake EVER!

1. For crust, in a bowl combine graham crackers, walnuts, 1 tbsp sugar, and, if desired, cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch spring form pan. Set aside.

2. For filling, in a large mixing bowl beat cream cheese, 1 cup of sugar, flower, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

3. Pour filling into crust-lined pan. Place pan in a shallow baking pan (so that the butter doesn’t drip from the spring form pan into the oven and burn). Bake in a 375* oven 40-45 min for an 8-inch pan, and about 35 min for a 9-inch pan, or until a 2 1/2 inch area around the outside edge appears set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Using sharp small knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If desired, serve with Raspberry Sauce.