This is a cracking little number, best enjoyed with a nice cup of tea, or coffee, depending on your preference. I'm never quite sure which is best so I'll let you decide.

1/3 cup butter
2 1/2 cups graham cracker crumbs
1/2 cup ground walnuts
1 lb ricotta cheese
1/2 cup sour cream
2 eggs
1 tbs all-purpose flour
1/2 cup chopped celery
3/4 cup coarsely chopped walnuts
8 stalks celery, cut in 2 1/2-inch strips
1/3 cup walnut halves

1 Preheat oven to 350F (175C). Grease a 7-inch springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in graham cracker crumbs and walnuts. Press mixture in greased pan. Set aside.

2 To prepare filling, process ricotta cheese, sour cream, eggs, flour and salt and pepper in a blender or food processor until smooth. Stir in celery and walnuts. Spoon filling into prepared crust. Bake in preheated oven 50 minutes or until set. Cool before removing from pan.

3 To garnish, arrange celery strips in a fan shape around edge of cheesecake. Decorate with walnut halves.

Servings: 6

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