Cheesecake with Vanilla Wafer& Nut Crust

27 hours from the beginning of preparation to consumption but oh so worth it.

This cheesecake is delicious with a sweet and salty crust. It is a bit labor intensive but oh so worth it.

It's very important that you use a springform pan or a deep pan. I made the mistake of making this cheesecake in a shallow pie dish and we had to make a whole extra cheesecake due to how much filling wouldn't fit in the shallow dish.

Ingredients

For the crust

1⁄4cup finely chopped pecans

1⁄4cup finely chopped almonds

1⁄4cup finely chopped walnuts

3⁄4cup finely chopped vanilla wafer

2tablespoons melted butter

For the filling

1 1⁄2lbs cream cheese

1 1⁄3cups sugar

5large eggs

16ounces sour cream

1⁄4cup flour

2teaspoons vanilla extract

2teaspoons lemon juice

Instructions

1. Crust: 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.

2. Cheesecake: All above ingredients should be at room temperature before your begin.

3. Start by beating the cream cheese until light and fluffy.

4. Keep the mixer on a low setting throughout the beating and mixing process.

5. Add the sugar a little at a time and continue beating until creamy.

6. Add one egg at a time and beat after each egg.

7. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.

8. Add the sour cream last and beat well.

9. Pour cream cheese into the spring pan.

10. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.

11. When time is up, turn oven off, prop open oven door and leave in oven for one hour.

12. After one hour, remove from oven.

13. Let cool completely before the cheesecake is put into the refrigerator for 24 hours.

14. A cheesecake should season. The wait is worth it! The flavor ripens and becomes enriched.