Cheesecake Lovers--this is for YOU!

It's REALLY sad that I have had this recipe forever and, have never tried it!  

It is SOOOO DELICIOUS!  It's a nice TALL, creamy, dense cheesecake! (and, it DIDN'T CRACK ON TOP!!) 

It's supposed to be a copycat version of The Cheesecake Factory's Original Cheesecake--probably the ONLY ONE I have never tried there because who wants plain cheesecake when you can have all of those other flavors!!

CHEESECAKE

INGREDIENTS:

crust:

1 1/2 cups graham cracker crumbs

1/4 tsp. cinnamon

1/3 cup melted butter

filling:

4 (8 oz.) packages cream cheese, softened

1 1/4 cups sugar

1/2 cup sour cream (the full fat version!!!)

2 tsp. pure vanilla extract 

5 large eggs

topping:

1/2 cup sour cream

2 tsp. sugar

INSTRUCTIONS:

Place a large pan filled with 1/2" of water into the oven.  (make sure your 9" springform pan fits inside!!!  I thought mine would but, it didn't.  oops.  Transferring hot water from one pan to another was NO FUN!)

Pre-heat oven to 475 degrees.  

Wrap the bottom of a 9" springform pan tightly with foil.

Mix crust ingredients and press into the bottom and up sides (about 1/2 way) of springform pan.

Put cream cheese, sugar, sour cream and vanilla into the mixer and blend until smooth.

Crack the eggs into a small bowl and whisk lightly.  

Scrape down the sides of the bowl and then add the eggs to the mixture--blend ONLY (do NOT over mix!) until the eggs are incorporated.  

Pour the filling into crust and carefully place the cheesecake into the water bath in the oven. 

Bake for 12 minutes, then turn oven temperature to 350 degrees and bake until the top of the cheesecake is golden brown--about 50-60 minutes. (The center will still be a bit "wobbly".) 

Cool on a wire rack.

When cake is completely cooled, combine the topping ingredients and gently spread over the cake.

Cover with foil and refrigerate overnight.  (or at least 6 hours before serving)

Enjoy!