1. Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
3. In a food processor, pulse the graham crackers, walnuts, confectioners’ sugar, cinnamon, nutmeg, and salt until finely ground.
4. Add the melted butter and process until the mixture resembles wet sand.
5. Press the mixture firmly into the bottom of the prepared pan, creating an even layer.

2. Make the Filling

1. In the same food processor (no need to clean it!), blend the cream cheese, eggs, sugar, sour cream, half-and-half, sweetened condensed milk, flour, and vanilla extract until smooth and creamy.
2. Pour the filling over the crust and smooth the top with a spatula. Gently tap the pan on the counter to release any large air bubbles.

3. Bake the Cheesecake

1. Place the springform pan in a larger baking dish. Carefully pour boiling water into the larger dish until it reaches about halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracks.
2. Bake for 1 hour, then turn off the oven and let the cheesecake rest inside for an additional 1-2 hours. This gradual cooling process helps prevent sinking or cracking.

4. Chill and Serve

1. Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill overnight. This step is crucial for achieving the perfect texture.
2. When ready to serve, carefully remove the cheesecake from the pan, slice, and enjoy!