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Easter Pie

1 c. graham cracker crumbs
1/4 c. coarsely chopped walnuts
2 tbsp. brown sugar
1 tsp. cinnamon
1/2 c. unsalted butter, melted

2 c. light sour cream
3 (8 oz.) light cream cheese, room temperature
3 eggs, lightly beaten
1/2-1 c. sugar
1/2 tsp. salt
2 tsp. vanilla
Finely grated zest (peel) of 1 orange

Preheat oven to 375 degrees. Crust: Combine 1st 4
ingredients. Add butter and toss to combine. Reserve 3
tablespoons of graham mixture for top of cheesecake and press
the remaining evenly into bottom and 1 1/2 inches up side of 9
inch springform pan. Filling: Process the sour cream, cream
cheese, eggs, sugar and salt in food processor until smooth.
Add vanilla and orange zest and process just to blend. Bake
50 minutes. Sprinkle reserved topping over the cake and bake
until filling is firm and top is lightly golden, about 10-15
minutes more. Cool completely. Remove side of pan,
refrigerate. 10-12 portions.