9 tablespoons unsalted butter
1 1/2 cups coarsely chopped walnut pieces
1/2 cup graham cracker crumbs
4 tablespoons plus 1 cup sugar
1 teaspoon cinnamon
32 ounces cream cheese, softened
2 tablespoons flour
3 whole eggs, at room temperature
2 egg yolks, at room temperature
1 teaspoon vanilla
8 ounces grated Stilton cheese
1/2 cup walnut halves (black, if possible)
Salt, to taste
Preheat oven to 350 degrees. Melt 8 tablespoons butter; mix well with walnut pieces, crumbs, 4 tablespoons sugar, and cinnamon. Press mixture into bottom and sides of buttered 10-inch springform pan. Chill 10 minutes; bake 8 to 10 minutes. Remove from oven, and cool on wire rack. Wrap bottom and sides of pan with aluminum foil.
In mixture or processor, beat cream cheese on medium speed until smooth. Add flour and remaining sugar. Add whole eggs one at a time, mixing well after each. Repeat with yolks. Add vanilla and Stilton, mix well, and pour into pan. Bake in hot water bath (should extend 1/2 up sides of pan) for 1 1/2 hours.
To prevent cake from cracking, turn off heat and leave cake in oven with door cracked for 1/2 hour. Chill for 3 hours.
Melt remaining butter in pan. Add walnut halves; toss. Season with salt. Place on cookie sheet; bake at 350 degrees for 4 to 5 minutes, until crisp. Serve cheesecake garnished with walnuts and accompanied by glasses of vintage port.
From Savoring Summer, featured in Domain, May 1990
