1 1/2 cups finely crushed Wheat Thins crackers
1/2 cup walnuts finely chopped
1/2 cup butter melted
24 ounces ceam cheese softened
3/4 cup shredded cheddar cheese
3/4 cup shredded white cheddar cheese
3/4 cup shredded smoked cheddar cheese
2 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
1/4 cup milk
3 large eggs
Combine cracker crumbs, walnuts and melted butter. Press onto bottom and about 1 1/2" up the side of an 8" spring form pan.
Preheat oven to 375 degrees.
In a large bowl, cream cheese until fluffy; beat in cheeses, flour and seasonings until combined. Beat in milk until smooth. In a small bowl, use fork to beat eggs, and stir into cheese mixture.
Pour filling into walnut crust. Place pan on a baking sheet. Bake 40-45 minutes or until nearly set in the center.
Cool in pan on a wire rack for 15 minutes. Using a thin spatula, loosen crust from side of pan. Cool for 30 minutes more. Remove the side of the pan. Cool for 1 hour more. Cover loosely; chill for 4-24 hours.
Before serving, garnish with additional finely shredded cheddar and chopped walnuts. Cut into wedges to serve.