Cheesecake (Cheesecake Factory copycat)
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup (about 22 cookies) finely chopped vanilla wafers
2 tablespoons melted butter
Combine pecans, almonds, walnuts, and vanilla wafers in a medium bowl, add melted butter and mix well. Press mixture into the bottom and up the sides of a 9-inch buttered springform pan. Set aside.
(All ingredients should be at room temperature before you begin.)
3 (8 ounce) packages cream cheese
1 1/3 cups sugar
5 large eggs
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
16 ounces sour cream
Preheat oven to 325 degrees F. In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Keeping the mixer on a low speed, add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. After eggs are mixed in, add flour, vanilla, and lemon juice; mix well. Add sour cream and beat well. Pour the mixture into the prepared crust. Place on the top rack in the middle of preheated oven, bake for one hour and 15 minutes. When baking time is up, turn off heat, prop oven door open, and leave cheesecake in oven for one additional hour. After one hour remove from oven and allow to cool, then refrigerate for 24 hours so the cheesecake can season. The wait allows the flavor to become enriched.
I used my food processor to finely chop the pecans, almonds, and walnuts for the crust.
I also chopped the vanilla wafers in the food processor.
Press the mixture of nuts and vanilla wafers in a buttered springform pan.
Pour the filling into the prepared crust. Bake for 1 hour and 15 minutes.
After the baking time has elapsed, open the oven door and leave the cheesecake in the oven for an additional hour. Refrigerate 24 hours before serving.