Maple-Nut Cheesecake

Prep : 45 minutes     Bake : 45 minutes + chilling   Makes  12 servings

3/4              cup graham cracker crumbs
1/2              cup finely  chopped walnuts
3                 teaspoons sugar
1/4              cup butter , melted
FILLING :
4                 packages (8-ounces each) cream cheese softened
3/4              cup sugar
2                 teaspoons maple flavoring
1/2              teaspoon almond extract
1/8              teaspoon grated lemon peel
3                 eggs  , lightly beaten
       * melted chocolate optional *

1.       Place a greased 9-inch springform pan on a double  thickness  of heavy-duty foil  (about 18-inches square) . Wrap  foil securely around pan .
2 .      In a small bowl , mix the cracker  crumbs  , walnuts   and sugar  ; stir in butter . Press onto bottom  and 1-inch  up sides of prepared pan .  Place pan on baking sheet  . Bake at 325*  for 10 minutes  . cool on wire rack .
3.       FOR FILLING: In a bowl , beat cream  cheese  and sugar until smooth . Beat in maple flavoring  , extract  and lemon peel . Add eggs , beat on  low speed  just until blended  . Pour  into crust . Place springform pan  in a larger baking pan ; add 1-inch  of hot water  in arger pan .
4.        Bake for 45 to 55 minutes  or until  center  is just set  and top appears  dull . Remove springform  pan from water bath  . Cool cheesecake  on a rack for 10 minutes  . Loosen sides  from pan  ; remove foil  . Cool 1 hour  longer . Refrigerate overnight .
5 .      Remove  rim from pan  . If desired  , drizzle  cheesecake  with melted chocolate .

My aunt  collects reciopes  , she loves to cook . She brought  this cheesecake  to a recent event  and this maple version  was a huge hit . Swirl some melted chocolate  on top foa a wow presentation .