Recipe: The Cheesecake Factory Original Cheesecake (copycat recipe)

THE CHEESECAKE FACTORY ORIGINAL CHEESECAKE
(copycat recipe)

FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine
FOR THE FILLING:
4 packages (8-ounces each) cream cheese, softened
1 1/4 cups plus 2 teaspoons granulated sugar, divided use
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
FOR THE TOPPING:
1/2 cup sour cream
Canned whipped cream (optional garnish)

Preheat oven to 475 degrees F. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath. Line the bottom and sides of a 9-inch springform pan with parchment paper.

TO PREPARE THE CRUST:
Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about of the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the lining is done.

TO PREPARE THE FILLING:
Use an electric mixer to combine the cream cheese with the 1 1/4 cups granulated sugar, sour cream and vanilla. Blend mixture for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl.

Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

TO BAKE:
Remove the crust from the freezer and pour the filling into it. Carefully place the cheesecake into the preheated water bath.

Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool.

When the cheesecake has cooled, combine 1/2 cup sour cream and the remaining 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least four hours.

TO SERVE:
Slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Makes 12 servings
From: Reprinted with permission from "Top Secret Recipes 2" by Todd Wilbur.
Adapted from source: Philadelphia Daily News/Philly.com, Thu, Feb. 15, 2007