Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, pecans, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside. (*Note: If you have a food processor, I processed the crackers and nuts to get them finely ground, then added the sugar and butter and processed again briefly to speed up the crust making process.)
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in sour cream until smooth. Stir in eggs and, if desired, lemon peel.
Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 45 to 50 minutes for the 8-inch pan, 40 to 45 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Blueberry Topping. I spoon it on each individual piece.
"...that neither death nor life, neither angels nor demons, neither the present nor the future, nor any powers, neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord."
--Romans 8:38, TNIV