Homemade Cheesecake with Raspberry Topping

I make homemade cheesecake with Raspberry preserves on top.
Ingredients

* 2 cups or 15 graham crackers crushed
* 1/3 cup Pecans crushed
* 1/3 cup Walnuts crushed
* 1 stick butter, melted
* 4 (8 ounce) packages cream cheese (room temp)
* 1 1/2 cups white sugar
* 3/4 cup milk (room temp)
* 4 eggs (room temp)
* 1 cup sour cream (room temp)
* 1 tablespoon vanilla extract
* 2 TBS all-purpose flour
* 2 TBS corn starch

Directions

1. Preheat oven to 450 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs, Pecans, Walnuts, and 2 TBS Sugar with melted butter. Press onto bottom of springform pan.
Refrigerate 20 mins, then bake at 450 for 10 mins.
3. In a large bowl, mix cream cheese with remaining sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, flour, and corn starch until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 10 mins, then turn down oven to 220 and bake another 45 mins. Now-turn the oven off and let the cake cool with the door slightly opened for 3 hrs; this prevents cracking. Chill in refrigerator until serving.

"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/