CopyCat The Cheesecake Factory Original Cheesecake

Ingredients

Nut Crust:
1/3 cup pecans
1/3 cup almonds
1/3 cup walnuts
1 cup vanilla wafers, finely crushed
1/4 cup unsalted butter, melted

Cheesecake Filling:
32 oz cream cheese, room temperature
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
5 large eggs, room temperature
1/4 cup sour cream, room temperature
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract

Sour Cream Topping:
1 1/2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 325°F. Butter a 10-inch springform pan and wrap the outside in a double layer of foil.

Pulse nuts in a food processor until finely chopped. Add vanilla wafers and pulse. Drizzle in melted butter and pulse to combine. Press into the prepared pan; chill.

On LOW speed, beat cream cheese for 2-3 minutes until smooth. Gradually add sugar, then flour, mixing on low.

Add eggs one at a time on low speed. Mix in sour cream, lemon juice, and vanilla until just smooth.

Pour filling over crust. Place pan in a roasting pan and pour hot water halfway up the sides. Bake 1 hour 15 minutes until edges are set with a slight center jiggle.

Whisk topping ingredients together. Spread over the cheesecake and bake 10 more minutes.

Turn off the oven, crack the door, and let cool 1 hour. Remove from water bath, cool to room temp, then refrigerate uncovered at least 6 hours (overnight is best).