Cheesecake Factory Cheesecake

Yes, it is as good!

Crust:
1/4 c finely chopped pecans
1/4 c finely chopped almonds
1/4 c finely chopped walnuts
3/4 c finely chopped vanilla wafers
2 T melted butter

Food processor the nuts or buy them chopped or you will be doing this FOREVER! Combine and press into a 9" spring pan, going up the sides about 1 1/2 inch.

Filling:
1 1/2 lb cream cheese (3-8oz bars)
1 1/3 c sugar
5 large eggs
16 oz sour cream
1/4 c flour
2 t vanilla
2 t lemon juice

All above ingredients should be at room temperature before you begin. Start by beating the cream cheese until light and fluffy. Keep the mixer on low throughout, add the sugar a little at a time, and continue beating until creamy. Add one egg at a time, and beat after each. When eggs are all incorporated, add flour, vanilla and lemon juice. Mix well. Add sour cream last and beat. Pour into springform, place on top rack in the middle of a 325 degree oven for one hour and fifteen minutes. When time is up, prop open oven door, turn off oven, and leave in for one hour. Remove from oven and cool, then put in refrigerator for 24 hours.We love this on Christmas Day for dessert. John makes it best!