Cheesecake Factory Cheesecake

Today I am making the birthday treat for all those February birthdays at work.  Since I have made a lot of cupcakes I thought I would do something a little different and make cheesecake this time.  This recipe is one of those that takes time but is worth the effort.  I decided to add some fresh strawberries and gold glitter to the top of mine:)

Crust:
1 1/2 c. graham cracker crumbs
1/4 t. cinnamon
1 T. sugar
1/3 c. melted butter
Combine all ingredients.  Press into a 9" springform 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 2/3 the way up the side.  Wrap a piece of foil around the bottome of the pan to keep the cheesecake dry when placed in the water bath in the oven.  Put the crust in the freezer until your filling is mixed and ready.

Filling:
4 - 8 Oz. pkgs. cream cheese
1 1/4 c. sugar
5 large eggs
1/2 c. sour cream
2 t. vanilla extract
2 t. lemon juice
Beat the cream cheese until light and fluffy.  Keep the mixer on a low setting throughout the beating and mixing process.  Add the sugar a little at a time and continue beating until creamy.  Add one egg at a time and beat after each egg.  When eggs have been mixed into the cream cheese add vanilla, and lemon juice, mix well.  Add the sour cream last and beat well.  Pour cream cheese over crust into the springform pan.  Place a large pan (that the cheesecake pan will fit into) filled with about 1/2" water in the oven and preheat oven to 475.  This will be your waterbath.  Carefully place the cheesecake into the preheated water bath and bake for 12 minutes at 475.  Then turn the oven down to 350 and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.   Remove cheesecake from oven to cool.

Topping:
1/2 c. sour cream
2 t. sugar
whipped cream (optional)

When the cheesecake has cooled combine 1/2 c. sour cream and 2 t. sugar.  Spread the sweetened sour cream over the entire top surface of the cheesecake.  Cover and chill at least 4 hours.