You get cookies and cheesecake, crunchy and smooth at the same time.
For cookie bottom:
- 2 cups flour
- 1 cup butter (2 sticks), at room temperature
- 1/3 cup sugar
- 1 tsp. vanilla
- 1/2 cup chopped nuts (optional)
- Mix all cookie bottom ingredients together until crumbly.
- Preheat oven to 300 degrees F. Line a parchment paper under a 9-inch spring form baking pan.
- Press the cookie crumb down on the bottom of the pan, flatten with fingers. Bake about 15-20 minutes while preparing the cheesecake filling.
- 3 (8 oz.) packages Cream Cheese, at room temperature
- 1 1/4 cup sugar
- 4 eggs
- 1/3 cup sour cream
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 Tbsp. Lemon juice
- In a large mixing bowl, whisk cream cheese and sugar together with an electric mixer or stand mixer. Then, add one egg at a time, beat until blend. Add sour cream, flour, vanilla and lemon juice in the mixture, continue to beat on medium speed until well blend and fluffy.
- Pour the cheesecake mixture over the cookie bottom.
- Place a pan of water on the bottom shelf of the oven. Bake the cheesecake with the water bath on the medium shelf of the oven at 300 degrees F for 50-60 minutes. Let the cheesecake to cool in the oven first, then chill in the refrigerator overnight before cut into slices.
