Making recipes from my grandmother’s recipe card collection: sour cream walnut cheesecake

I made this cheesecake for a holiday party at work recently and it was a hit! This recipe is a little less sweet than a traditional cheesecake, but just as creamy and delicious. I have no clue how my grandmother heard about Zwieback. She's Pennsylvania Dutch, and so has Germanic roots, but I have never heard her talk about German food at all and I had to look it up online. Luckily I found the Zwieback at Wegmans, or I'd have been out of luck. The only thing I changed was the amount of sugar. The recipe calls for 1/2 cup sugar split between the custard and sour cream topping, but doesn't specify how much goes into each. The custard didn't taste sweet until I'd added 1/2c, so I added another 1/4c to the sour cream topping. See the last two photos for her recipe card, or my transcription below. Happy holidays!

Sour Cream Walnut Cheesecake
1 cup zwieback crumbs; 2 tbsp sugar (for crust); 1 cup cup chopped walnuts; 2 tbsp butter melted; 2 packages (8 ozs. each) cream cheese, softened; 3/4 cup sugar; 1 tsp vanilla; 3 eggs; 1 cup sour cream; 1/2 tsp vanilla.

Combine zwieback crumbs, 2 tbsp sugar and 2 tbsp walnuts. Mix in butter. Press mixture evenly on bottom and sides of an 8 inch pan. Chill.

Beat cream cheese in a large bowl until fluffy. Beat in 1/2c sugar and 1 tsp vanilla. Beat in eggs. Turn into prepared pan. Bake at 350° 40 minutes or until the center is firm. Remove from oven and cool on wire rack 5 minutes.

Combine the sour cream, remaining sugar and 1/2 tsp vanilla.

Spread sour cream over top of cake and sprinkle with the remaining walnuts. Return to oven at 350 for 5 minutes or until topping is set. Remove from oven and cool. Refrigerate 4 hours before serving.