Cheesecake Factory Cheesecake Recipe

Ingredients:

**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**

Crust:
1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:

Crust Directions:
1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

 **The crust recipe below is for those who prefer a crust without nuts**

No-Nuts Crust
Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
4. Put the crust in your freezer until the filling is done.

Chocolate & Strawberries on Top: (added by Jayme)

Ingredients:
Strawberries
2 squares white chocolate bark
1 cup chocolate chips

Directions:
1. Prepare a flat surface (cutting board or pan) with some wax paper.  Melt 2 squares of white chocolate bark in the microwave, stirring every 30 seconds until smooth.    Spread the melted white chocolate onto the wax paper with a spoon until even and smooth.  (Save a little bit to drizzle over the chocolate covered strawberries.)  Place in the refrigerator until hard.
2. Wash and dry strawberries.
3. Melt about 1 cup of chocolate chips in the microwave, stirring every 30 seconds until smooth.
4. Dip strawberries in chocolate and set on wax paper to set up.  Drizzle white chocolate across dipped strawberries.  Put remaining chocolate into a piping bag with a small tip.
5. Take out white chocolate and cut into rectangles (what ever size you want for the top of your cake).  Write "Happy Birthday" etc. on the rectangles with piping bag.  Set in refrigerator until hard. 
6.  With remaining chocolate in the piping bag, make a criss-cross pattern on the cheesecake.  Arrange chocolate covered strawberries on top.  Place "Happy Birthday" rectangles on top of the strawberries.

Enjoy! :)