Thanks for the great recipe. This has now become my standard cheescake - the one all other are measured by!

It is almost identical to the recipe for the cheesecake at Pagliacci's Restaurant in Victoria (on Broad St.). That one used 2T lemon juice, one less egg and 1T flour, wh cream instead of sour cream and, of course, sugar. The flavour was a little tangier (maybe the extra lemon juice) but still was by no means a lemon flavoured cheesecake.

I do have a question for you about the crust. My crust was really just a layer of nuts in the bottom. It didn't hold together when I pressed it in the pan and after baking it had no real texture. After a day in the fridge the nuts started to soften (as I would expect in the presence of cheese) and it just seemed unnecessary (and this from a woman who loves nuts of all kinds!)

Is there any way to make a nut crust that has a "crusty" consistancy? Or did I just do something wrong?