1. Preheat the oven to 350 degrees.

2. Place the graham crackers in a large plastic bag and seal. Using a rolling pin, roll over the graham crackers until they are crushed to a sand-like consistency.

3. Mix the crushed graham crackers with the melted butter in a bowl. Press into a springform pan.

4. Prebake the crust for 10 minutes. Set it out to cool.

5. While the crust is cooling, whisk the cream cheese and sugar together using an electric mixer.

6. Once the sugar is worked through the cream cheese, add the sour cream and vanilla extract. Add in the eggs next, one at a time.

7. When the eggs are worked into the cheesecake mixture, stop mixing. You do not want to overmix or the cheesecake will crack in the oven.

8. Heat up the water in a kettle or a pot over the stove, or even in the microwave until the water is hot.

9. Wrap the bottom of the springform pan in aluminum foil, then place it on a sheet pan with rimmed edges.

10. Pour the cheesecake mixture into the springform pan with the crust.

11. Carefully pour the hot water into the sheet pan, creating a water bath around the cheesecake.

12. Place the sheet pan (with the cheesecake on it) in the oven.

13. Bake for 55 minutes. The cheesecake will be slightly wobbly in the middle, that’s okay.

14. Open up the oven door slightly and let it sit for 1 hour to cool.

15. Let the cheesecake refrigerate for 3-4 hours, or overnight.

16. Loosen the rim of the cheesecake from the pan using a spatula or a knife. Open up the springform pan.

17. Serve with fresh berries, whipped cream, chocolate sauce, or any other desired toppings!

–

Enjoy your absolutely delicious copycat Cheesecake Factory Cheesecake!

Source: Eat This, Not That