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1. In a medium mixing bowl stir together crushed graham crackers, walnuts, and cinnamon. Stir in butter. If desired, reserve 1/4 cup for topping. Press remaining crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch springform pan; set aside.Filling::
2. Soften cream cheese. In a large mixing bowl combine cream cheese, sugar, flour, vanilla, and lemon peel (if using); beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined (do not overbeat). Stir in milk.
3. Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake in a 375 degree F oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when shaken gently.
4. Cool in the pan on a wire rack for 15 minutes. Using a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving. Top cheesecake with sour cream and spoon on seedless red raspberry preserves; swirl with a spoon, if desired. Makes 12 to 16 servings.