Geno wanted a really good cheesecake for Christmas so I went on a mission. Who else makes better cheesecake then “The Cheesecake Factory”…well the answer is, ME! Hahaha!  I found a recipe for a cheesecake supposedly from the Cheesecake Factory.  Well I made it with a few additions and Geno and I agree it tastes BETTER then the Cheesecake Factory recipe!  I highly recommend you trying it! The recipe orginially had a crust with nuts and I thought it had too many nuts so I made the “No Nut Recipe” and added 2 TBSP of Sugar

No-Buts Crust - ***if you prefer a crust with nuts, the recipe for that crust is at the end of this recipe***

Ingredients:

1 ½ crushed graham crackers

2 tablespoon sugar

¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:

1. Combine the graham cracker crumbs, sugar 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. (I just lined the bottom with parchment paper.  I didn’t worry about the sides)

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. (I just used my fingers.

4. Put the crust in your freezer until the filling is done.

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

 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 with nuts***

 With Nuts 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

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.