Preheat oven to 325 degrees Fahrenheit.
Adjust the top rack to be positioned in the middle of the oven.
Cheesecake crust:
Finely chop the nuts or add them to a food processor.
Add all the ingredients to a large bowl and stir until well combined.
Press the mixture into a 10 1/2 inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.
Refrigerate for at least 20 minutes.
Cheesecake filling:
Make sure all the ingredients are at room temperature before your begin.
In the bowl of a stand mixer or in a large bowl using a hand mixer beat the cream cheese until light and fluffy on medium-low speed.
Add the sugar a little at a time and continue beating until well combined and creamy.
Add the eggs one at a time, and beat after each addition until well combined.
Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.
Add vanilla extract.
Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
Pour cheesecake batter into the prepared springform pan.
Bake:
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