Lemon Lavender Mint Cheesecake

In need of a great basic cheesecake recipe? Here’s Betty Crocker’s (with my notes added):

• 1 3/4 cups finely crushed graham crackers (or lemon wafers)
• 1/4 cup finely chopped walnuts (optional, can substitute other nuts)
• 1/2 teaspoon ground cinnamon (or just use cinnamon graham crackers)
• 1/2 cup margarine or butter, melted
• 3 8-oz. packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/2 teaspoon finely shredded lemon peel, optional
• 2 eggs
• 1 egg yolk
• 1/4 milk or liqueur

For crust, combine crushed crackers (or wafers), nuts (if desired), and cinnamon. Stir in margarine/butter. Reserve 1/4 cup of crumb mixture for topping, if desired. Press remaining onto bottom and about 2 inches up sides of 8″ or 9″ springform pan.

Combine cream cheese, sugar, vanilla, flour, and lemon peel. Beat with an electric mixer until fluffy. Add eggs and yolk all at once, beating on low speed just to combine. Stir in milk/liqueur. Pour into crust-lined pan. Sprinkle with any reserve crumbs. Place on a shallow baking pan in oven. Bake at 375 degrees: 8″ pan, 45-50 minutes; 9″ pan, 35-40 minutes, or until the center appears nearly set when shaken. Cool 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more, then remove sides of pan. Cool completely. Chill at least 4 hours. (12-16 servings)