New York-Style Cheesecake

Crust:
1 1/4 cups crushed chocolate wafers (they are a little hard to find; you can use Oreo's and take the filling out)
1/2 cup chopped walnuts
1/3 cup sugar
1/2 cup melted butter

Directions: Combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and press half-way up the sides of an ungreased 10" spring-form pan. Freeze for 15 mins.

Filling:
2 (8 oz.) packages cream cheese softened
3 Tbsp. sour cream
2 eggs, lightly beaten
1 tsp. lemon juice
1/3 cup sugar
1/2 cup evaporated milk

Directions: Beat the cream cheese, sour cream and sugar until fluffy and smooth. Add eggs; beat on low speed just until combined.
Combine milk and lemon juice, then add to cream cheese mixture, just until blended. Pour into crust. Place pan on a baking sheet. Bake @ 350 for 35 to 40 minutes or until the center is almost set.

Topping:
2 cups (16 oz.) sour cream
5 Tbsp. sugar
1 tsp. vanilla extract
1 can cherry pie filling (optional; I like just plain cheesecake)

Directions: Combine the sour cream, sugar and vanilla; carefully spread over the cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Cover; chill overnight. Remove sides of pan. Top with cherry pie filling. Refrigerate leftovers. I think cheesecake always tastes better the next day, so for me make it a day ahead of time. I got this recipe from Taste of Homes Magazine.