Cheesecake Supreme with Raspberry Sauce

1. Preheat oven to 375 2. For crust: In a bowl, combine graham cracker crumbs, walnuts, the 1 T sugar, and cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8 or 9 inch springform pan. Set aside. 3. For filling: In a large mixing bowl, beat cream cheese, the 1 C sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and lemon zest. 4. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake 40-45 min for an 8-inch pan or 35 min for a 9-inch pan, or until the 2 1/2 inch area around the outside edge appears set when gently shaken. Do not overbake. 5. Cool pan on a wire rack for 15 min. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 mins more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Slice and serve with Raspberry sauce. 6. For Raspberry Sauce: Thaw berries if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend until berries are smooth. Press berry puree through a fine-mesh sieve into a bowl; discard seeds. Repeat with remaining berries. You should have about 1 1/4 cups sieved puree. In small saucepan, combine 1/3 c sugar, cornstarch, and splash of lemon juice. Add berry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 min more. Transfer to a bowl, cover with plastic wrap, pressing plastic wrap onto the surface of sauce. Cover and chill at least 1 hour. Serve over cheesecake slices.