Cheesecake Factory Cheesecake Recipe

I have never made/attempted a plain cheesecake in a springform pan before so when I had to make a strawberry cheesecake for my SIL for her birthday I knew that I wanted to make one in a spring foam pan!! So I found a Cheesecake Factory cheesecake recipe all over the internet and figured I would give it a shot!!! The crust alone sounded different then the typical crust with all the different nuts and no graham crackers!! Someday I would love to go to the Cheesecake Factory and have a real sample besides the samples I get at Starbucks but until  then this recipe will do in the mean time!!!  This recipe will not let you down…if you are a cheesecake lover then you must try this recipe!!!!
For the crust pulse together the pecans,walnuts,almonds, and the vanilla wafers…then mix in melted butter.

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.

*Make sure all of your cheesecake ingredients are at room temperature!!!
{I totally forgot to get any pictures of the mixing of the cheesecake part…sorry} 
You will beat the cream cheese until light and fluffy on low {always keep this setting} Add sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. Add flour, vanilla and lemon juice, mix well. Add the sour cream and beat well. Pour cream cheese mixture into the springform pan.Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.

When time is up turn oven off, prop open oven door and leave in oven for one hour. Remove from oven and let cool then refrigerate for 24 hours.
Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
Serve it with a drizzle of strawberry sauce and you are all set!!!!

Enjoy because it is delish!!!!
{If anyone is interested in the strawberry sauce let us know!!!}
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