1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted1 tsp. vanilla
1/4 c. walnuts, finely chopped

CAKE:

3 (8 oz.) pkg. cream cheese, room temperature (Philadelphia brand)
1 1/2 c. sugar
1/2 tsp. salt
4 eggs, room temperature

TOPPING:

1 pt. sour cream, room temperature
1/4 c. sugar
1 tsp. vanilla
Fresh fruit; optional

Mix the crust ingredients together and press into bottom of 9 or 10 inch springform pan. Mix together the cream cheese, sugar, and salt; beat in eggs, one at a time, until mixture is very smooth. Pour on top of crumbs. Bake at 350 degrees for 50 minutes. THEN: reset oven to 450 degrees.

Let cake cool for 15 minutes (very important!) Mix the topping ingredients together and spread over cake. Bake for 10 minutes. Let cake cool, then refrigerate. Top with fresh fruit before serving.