FILLING:
1 lb ricotta cheese
1/2 cup sour cream
2 eggs
1 tablespoon all-purpose flour
salt to taste
pepper to taste
1/2 cup chopped celery
3/4 cup coarsely chopped walnuts

GARNISH:
8 stalks celery, cut in 2 1/2-inch strips
1/3 cup walnut halves
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.
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.
To garnish, arrange celery strips in a fan shape around edge of cheesecake. Decorate with walnut halves.
Makes 6 servings.