1 ¼ cups all-purpose flour
¼ cup ground fresh walnuts
¼ cup sugar
½ cup unsalted butter, cut into 1/2-inch cubes and softened

For filling
1/2 lb quality blue cheese, rind discarded and cheese crumbled (1 cup)
3 (8-oz) packages cream cheese, softened
1 cup sugar
1/3 cup all-purpose flour
3 large eggs
1 cup sour cream
2 teaspoons vanilla

Preheat oven to 350°F.
Blend together flour, walnut crumbs and sugar with an electric mixer. Add butter and blend until mixture resembles
coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto
bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
Reduce temperature to 300°F.

Beat together crumbled blue cheese, cream cheese, and sugar in a large bowl with an electric mixer on low speed.
Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour
filling over cooled crust in pan.

Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1 hour. Transfer cake in pan