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Serves 12-14

1 1/2 lbs. cream cheese

1 1/2 lbs. Canal Junction Charloe cheese, finely grated

1/2 cup sugar

3 tablespoons all purpose flour

2 drops vanilla extract

4 eggs

5 egg yolks

1/3 cup sour cream

1/3 cup heavy cream

8 oz. black walnut pieces

Preheat oven to 300.

Cream the cheese and sugar on low speed of stand mixer until very pliable. Scrape down sides and bottom of bowl with rubber spatula.

Add the flour, mixing well.

Add egg and yolks two at a time mixing well after each addition. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs.

Blend until last egg has just been incorporated and stop. Scrape the sides and bottom again. Add the vanilla, sour cream, heavy cream and walnuts, and mix just until incorporated. Pour into prepared crust.

Bake in oven with water bath at 300 for 15 minutes. Then turn temp down to 250 and continue to bake for 60-75 minutes longer until set. Check and rotate as needed. I check every 15 minutes. (Little to no jiggle in center of pie) Remove from oven and run a paring knife around the pie. Let cool and refrigerate. Good for one week covered and refrigerated.

For the Crust:

1 ½ cups graham crumbs

½ cup black walnut meal

4 oz butter melted

pinch salt

1 tablespoon sugar

10-inch spring-form pan

Mix together, press into spring-form pan and bake at 350 for about 10 minutes, until just starting to get color. Remove and cool before adding pie mixture.