Smoked Salmon Cheesecake

1 Tbs (15 ml) butter at room temperature
1 cup (250 ml) Italian-flavored bread crumbs
1 cup (250 ml) chopped walnuts
1 lb (450 g) cream cheese at room temperature
1/4 cup (60 ml) sugar
3 eggs
1/4 cup (60 ml) lemon juice
1-2 cloves garlic, finely chopped
1 cup (250 ml) chopped fresh basil
6 oz (170 g) hot-smoked salmon, skin removed, crumbled

Combine the butter, bread crumbs, and 2/3 cup (160 ml) walnuts in a bowl and stir to combine thoroughly. Press into the bottom and sides of a 9-inch (22 cm) springform pan and set aside. Beat the cream cheese and sugar until light and fluffy. Add the eggs and beat until smooth. Add the lemon juice, garlic, and basil and beat until thoroughly combined. Pour into the springform pan and bake in a preheated 375F (190C) oven until the filling is set in the center, 25 to 30 minutes. Refrigerate until ready to serve. Remove the cheesecake from the refrigerator about 30 minutes before serving and allow to come to room temperature. Sprinkle the smoked salmon and the remaining walnuts over the top of the cheesecake and cut into thin slices. Serves 12 to 16.