Cheesecake Factory Cheesecake II
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter
3 pkgs. (8 oz. each) cream cheese, room temperature
1-1/3 cups sugar
5 large eggs, room temperature
16 ounces sour cream, room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice, room temperature
Coat 9-in. springform pan lightly with butter. Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered springform pan, trying to line the sides as much as possible about 1-1/2 inch up the sides of the pan, set aside.
All filling ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325ºF preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.