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1 1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 cup butter, melted
3 packages cream cheese, softened (8 oz. packages)
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1/4 cup milk
3 slightly beaten eggs
:9-inch spring form pan
Combine the graham crackers, walnuts, and sugar.
Stir in the melted butter; then press the mixture into a 9-inch spring form pan, covering the bottom of the pan and 2 inches up the sides.
Beat the cream cheese, sugar, flour, and vanilla with an electric mixer until combined.
Beat in the milk until smooth; then stir in the beaten eggs.
Pour the filling into the crust-lined pan.
Place the spring form pan on a shallow baking pan and bake in a 375ºF oven for 35 minutes.
Cool in the pan for 15 minutes. Use a sharp knife to loosen the crust from the sides of the pan; then cool for an additional 30 minutes.
Remove the sides of the pan and allow the cheesecake to cool completely. Cover and refrigerate for at least 4 hours.
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