Ingredients

Crust

o 1/4 cup finely chopped pecans

o 1/4 cup finely chopped almonds
o 1/4 cup finely chopped walnuts
o 3/4 cup finely chopped vanilla wafers
o 2 tablespoons melted butter

Cheesecake Filling

o 1 1/2 pounds cream cheese

o 1 1/3 cups sugar
o 5 eggs
o 16 ounces sour cream
o 1/4 cup flour
o 2 teaspoons vanilla
o 2 teaspoons lemon juice

Instructions

Cheesecake Crust

1. Blend all the nuts and chopped vanilla wafers into the melted butter and press the mixture
into a buttered springform pan. Line the mixture about 1 1/2” up the sides of the pan and
set aside.

Cheesecake Filling

1. Keep your mixer on the low setting throughout the mixing process.

Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue
beating until the mixture is creamy. Add one egg at a time and beat after each egg.

2. When the eggs have been mixed into the cream cheese, add the flour, lemon juice, and
vanilla and mix well. Lastly, add the sour cream and beat well.
3. Pour the cream cheese mixture into the springform pan. Place on the top rack in the
middle of a 325 degree preheated oven and bake for 1 hour and 15 minutes. When the
baking is finished. Turn off the oven. Prop open the oven door and let the cheesecake sit
in the oven for 1 hour.
4. Remove the cheesecake from the oven and let it cool enough to put into the refrigerator
for 24 hours. A cheesecake should be allowed to season in order for the flavor to ripen
and become enriched. The wait will be worth it!
 Copycat Cheesecake Factory Red Velvet Cheesecake

 For the Chocolate Crust:

 1 1/2 cups chocolate wafer cookies (finely ground)
 4 tablespoons butter (melted)
 For the Red Velvet Cheesecake Filling:
 3 (8-ounce) packages cream cheese (at room temperature)
 3 large eggs (lightly beaten)
 1 (8-ounce) carton sour cream
 1 cup granulated sugar
 3 tablespoons unsweetened cocoa powder
 2 teaspoons vanilla extract
 1/4 teaspoon salt
 1 bottle (1 ounce) red food coloring
 For the Cream Cheese Frosting:
 3 ounces cream cheese (at room temperature)
 1/4 cup butter (at room temperature)
 2 cups powdered sugar
 1 teaspoon vanilla extract

Steps to Make It
In a medium bowl, combine the chocolate cookie wafer crumbs with the melted butter.

Press the moist crumbs into the bottom of a lightly greased 9-inch springform pan. Set in the refrigerator
to firm up while preparing the next steps. Heat oven to 375 F.

For the filling, combine the cream cheese, eggs, sour cream, granulated sugar, unsweetened cocoa
powder, vanilla extract, and salt in a large mixing bowl. Beat until well blended.

Add the red food coloring and mix until completely incorporated.

Carefully pour the filling into the chilled crust. Bake at 375 F until the edges are set and the center is still
slightly loose, about 60 minutes or until the cake has puffed and trembles just slightly when shaken. Do
not overbake. The cheesecake will settle and firm as it cools.

Cool the cheesecake on wire rack until completely cool. Then, cover lightly with plastic wrap and
refrigerate to chill for at least several hours or up to overnight.

When ready to serve, prepare the cream cheese frosting. In a small bowl, beat cream cheese and butter
until fluffy. Add the powdered sugar and vanilla and beat until smooth.

Remove sides of pan. Frost the top of the cheesecake. Refrigerate until ready to serve.