Instructions
- Preheat oven to 325°F (160°C).
- Combine all Crust ingredients in a bowl and press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 8-10 minutes. Let cool.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
- In a large bowl, beat Cream cheese and Granulated sugar until smooth and creamy.
- Beat in Sour cream and Vanilla bean paste.
- Add Eggs one at a time, beating well after each addition. Do not overbeat.
- Stir in Lemon juice.
- Pour Filling over cooled Crust.
- Place springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 70-85 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
