• Preheat Oven to 350℉
• Wrap the outside of a springform pan in aluminum foil and place on top of a baking sheet. 

Crust

• Finely grind graham cracker crumbs, walnuts, cinnamon and sugar in a food processor.
• Add melted butter and process until all crumbs are moist. 
• Press into the bottom and sides of the spring form pan. 
• Bake crust until is just begins to brown, for about 15 minutes.
• Let crust cool while you make the filling. Maintain the oven temperature. 

Filling

• Blend cream cheese, sugar and salt until smooth. 
• Add sour cream, orange peel, vanilla, and the scrapings of the vanilla bean.
• Add eggs one at a time. Blend well.
• Pour filling mixture into crust.
• Bake until edges no longer move, about 1 hr and 5 min. 
• Remove and place on rack.
• Place cheesecake directly into the refrigerator. 
•  Refrigerate overnight.
• Loosen edges by running a knife around the outside of crust. 
• Release pan, transfer to a cake plate and serve.