This is a great cheesecake, it's a little time consuming, but the result is well worth it! It's something I'd only make once or twice a year b/c it's really really not at all good for you! I made it for my sister's graduation from college party!!
1 & 1/2 c walnut pieces
1 & 3/4 c sugar
4 T butter, melted
2 c sour cream
1 T vanilla extract
2 POUNDS cream cheese, softened
1 vanilla bean, split lengthwise and seeds scraped out
4 large eggs (room temp)
1/4 t almond extract
1/2 c heavy cream
Preheat oven to 350. Butter a 10-inch springform pan
In a food processor, pulse the walnuts w/ 1/4c of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottomof the pan. Bake for 12 min, or until browned around the edges
In a small bowl, mix the sour cream w/ 1/4 c sugar and 1 t of vanilla. Place in fridge until ready to use later in recipe.
Reduce oven temp to 300. Beat the cream chz at low speed with the remaining 1 & 1/4 c sugar and the vanilla seeds until combined. Beat in the eggs, one at a time, scraping down the bowl b/w additions. Add the remaining 2 t of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 min, until lightly golden and slightly jiggly in the center.
remove the sour cream topping from the fridge andimmediately pour it over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 min longer. Transfer to a rack and let cool to room temp. Run a sharp, thin bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours then cover loosely w/plastic wrap and refrigerate overnight before serving.
Makes 1 10-inch cheesecake - 12-16 servings.