For the crust, crush the graham crackes and mix in the remaining ingredients. Press evenly over the buttom and up 2 inches on the sides of a nine-inch (or 10-inch) cheesecake pan with removable sides. If your crumbs need a bit of extra melted butter to hold the crust together, go for it! Set aside.

Filling

Met the butter in a large skillet and add the apples and sugar. Cover and cook gently for about 10 minutes, stirring frequently, until the apples are soft. Blend the 1 1/2 T. cornstarch and 1 1/2 T. water together and add to the skillet. Stir gently until thickened. Remove from the heat. Beat the eggs lightly, add the sour cream, lemon juice and vanilla extract. Mix in the apples. Taste for sweetness. (This is not an overly-sweet filling but you can add a bit more sugar here if you like.) Pour into the prepared pan. Sprinkle with the nuts.

Bake at 325 degree F. oven for approximately 40 minutes until set. Chill for several hours or overnight. Remove pan rim and cut into wedges to serve.