Cheesecake Supreme (Gluten Free)

• 1 34 cups gluten-free ginger snaps (finely crushed, Gluten-Free)
• 14 cup walnuts (finely chopped)
• 12 cup butter (melted)
• 24 ounces cream cheese (softened)
• 1 cup sugar
• 2 tablespoons gluten-free flour (all-purpose)
• 1 teaspoon vanilla extract
• 12 teaspoon lemon peel
• 2 eggs
• 1 egg yolk
• 14 cup milk

1. The Crust: Combine crushed cookies, and nuts.
2. Stir in melted butter.
3. Reserve 1/4 cup of the crumb mixture for topping, if desired.
4. Press remaining onto bottom and about 2 inches up the sides of a 9" spring form pan.
5. The Cake: In a mixer bowl combine cream cheese, sugar, flour, vanilla, and lemon peel.
6. Beat with electric mixer till fluffy.
7. Add eggs and yolk all at once, beating on low speed just till combined.
8. Stir in milk.
9. Pour into crust-lined pan.
10. Sprinkle with reserved crumbs, if any.
11. Place on a shallow baking pan in oven.
12. Bake in a 375F oven for 35 - 40 minutes, till center appears nearly set when shaken.
13. Cool 15 minutes.
14. Loosen crust from sides of pan with a butter knife.
15. Cool for 30 minutes more; remove sides of pan Cool completely.
16. Chill at least 4 hours.

ginger snaps, walnuts, butter, cream cheese, sugar, flour, vanilla, lemon peel, eggs, egg yolk, milk

Taken from www.food.com/recipe/cheesecake-supreme-gluten-free-321693 (may not work)