If you’ve been to the Cheesecake Factory, you KNOW that their cheesecake is the Cadillac of all cheesecakes!! The creme de la Creme! The Cheesecake Factory has more than 30 cheesecake flavors, but it’s the original that rises to the top. Try this copycat version and top it with your favorite topping. The possibilities are limitless! Mmmm, is your mouth watering like mine?

This dessert is rich with history starting back in Greece–yep, if you thought it began in New York, you’re wrong. “In Greece, cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic games in 776 B.C. Greek brides and grooms were also known to use cheesecake as a wedding cake. The simple ingredients of flour, wheat, honey and cheese were formed into a cake and baked – a far cry from the more complicated recipes available today!” (http://www.cheesecake.com/History-Of-Cheesecake.asp)

Ingredients

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

Crust:

Filling:

Directions

Crust:

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:

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 degree Fahrenheit 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.

**NO NUTS CRUST

Ingredients:

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.