Vanilla Bean Cheesecake with Walnut Crust

1 1/2 cups walnut pieces
1 3/4 cups granulated sugar
4 tablespoons unsalted butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream

Preheat oven to 350 degrees F. Butter a 10?inch springform pan. In a food
processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add
the butter; pulse until the mixture resembles moist sand. Press the crumbs into
the bottom of the pan. Bake for 12 minutes or until browned around the edges. In
a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the
vanilla. Reduce oven temperature to 300 degrees F. In a standing electric mixer
fitted with a paddle or using a handheld electric mixer, beat the cream cheese
at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just
until combined. Beat in the eggs, 1 at a time, scraping down the bowl between
additions. Add the remaining 2 teaspoons of vanilla and the almond extracts.
Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan
and bake for 75 minutes, until lightly golden and slightly jiggly in the center.
Immediately pour the sour cream topping over the cheesecake and smooth the
surface. Return the cheesecake to the oven and bake for 5 minutes longer.
Transfer to a rack and let cool to room temperature. Run a sharp, thin?bladed
knife around the cake and remove the ring. Refrigerate the
cake for 3 hours, then cover loosely with plastic wrap and refrigerate
overnight before serving.


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