Sour Cream Cheesecake

This is the one Mark wants me to make anytime we have to take dessert anywhere.

Sour Cream Cheesecake
1 1/2 C. graham cracker crumbs
1/4 C. walnuts, chopped fine
6 T. melted butter
1 t. cinnamon
1/2 t. nutmeg
3 8 oz. pkg. cream cheese, softened
1 C. sugar
3 eggs
3/4 t. vanilla
1 pint sour cream
3 T. sugar
1 t. vanilla

Preheat oven to 350 degrees. Mix graham cracker crumbs, butter, cinnamon and nutmeg. Press firmly into the bottom and up the sides of a springform pan. Whip cream cheese; gradually add sugar, and then the eggs one at a time. Stir in vanilla. Pour the filling into the crust, and bake about 45 minutes. In the meantime, mix the sour cream, sugar and vanilla. Spread on top of the cheesecake and return to the oven for another 15 minutes. Cool before removing the sides from the pan. Refridgerate for at least 8 hours, preferably overnight and the next day. Good with chocolate or caramel sauce drizzled on top, but best with raspberry sauce!