I've been looking for a recipe to replicate it, and I was shocked when I found this recipe by Andrew Zimmern (actually, it's his mom's recipe) but you can understand how shocked I was to find it in his blog. This from the man that eats bull testicles and insects for lunch! Anyway, I used a 10" springform pan (lined the outside with foil) for this and baked it in a water bath for the first 40 minutes, but I'm sure if you follow his recipe below it will be just as good. I'm bringing my dad a big piece because he absolutely LOVES cheesecake and we'll see what the thinks!
- 4 oz butter (one stick)
- 2 c graham cracker crumbs (about 8 graham crackers)
- 1 c brown sugar
- 1 t cinnamon
- 4 eggs, room temperature
- 1 t vanilla extract
- 1⁄2 c sugar (I put in closer to 3/4 cup sugar)
- 24 oz cream cheese, room temperature
- 2 t lemon juice
- 1 pint sour cream
- 4 T sugar.
- 1⁄2 t vanilla
For the Crust: Melt butter, mix with other ingredient. Press into pie plate, forming bottom and sides. Since I used a springform pan, I only pressed to form a bottom; using the bottom of a measuring cup works in evening out the crust.
For the Filling: Beat eggs and sugar and mix until well combined. Add cream cheese, vanilla and lemon juice (I also added a 1/2 tsp of lemon zest). Pour into crust. Bake at 350 degrees for 40 minutes. Cool 1/2 hour. (I baked my cheesecake in a water bath for 40 minutes).