Terry's Creamy Cheesecake

I've had cheesecake plenty of times, it wasn't until I went to razoos, a "Cajun" restaurant, that I've had the cheesecake with the texture and creamy quality that I loved. When I headed home from that trip from Arlington, Tx, I told myself I had to make my recipe In similar texture that I had at that restaurant, and I have. Here is my creamy cheesecake!

• Ready In: 5 hrs 50 mins
• Serves: 6
• Yields: 12 Slices

Ingredients

• Crust

• 2  cups  ground graham crackers (about 30-35 squares)
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 cup unsalted butter, melted

• Filling

• 1  lb cream cheese
• 3  eggs
• 1  cup sugar
• 1  pint sour cream
• 1  lemon, zested
• 1  dash vanilla extract

Directions

1. Preheat the oven to 325 degrees F.
2. For the crust:
3. In a mixing bowl, combine the ingredients with a fork until evenly.
4. moistened. Lightly coat the bottom and sides of an 8-inch springform.
5. pan with non-stick cooking spray.
6. Pour the crumbs into the pan and, using the bottom of a measuring cup.
7. or the smooth bottom of a glass, press the crumbs down into the base.
8. and 1-inch up the sides. Refrigerate for 5 minutes.
9. For the Filling:
10. In the bowl of an electric mixer, beat the cream cheese on low speed.
11. for about 1 minute until smooth and no lumps. Add the eggs, 1 at a.
12. time, and continue to beat slowly until combined. Gradually add sugar.
13. and beat until creamy, for 1 to 2 minutes.
14. Add sour cream, eggnog, lemon zest, and vanilla. Periodically scrape.
15. down the sides of the bowl and the beaters. The batter should be.
16. well-mixed but not overbeaten. Pour the filling into the crust-lined.
17. pan and smooth the top with a spatula.
18. Set the cheesecake pan on a large piece of aluminum foil and fold up.
19. the sides around it. Place the cake pan in a large roasting pan. Pour.
20. boiling water into the roasting pan until the water is about halfway.
21. up the sides of the cheesecake pan; the foil will keep the water from.
22. seeping into the cheesecake. Bake for 45 minutes. The cheesecake.
23. should still jiggle (it will firm up after chilling), so be careful.
24. not to overcook. Let cool in pan for 30 minutes. Chill in the.
25. refrigerator, loosely covered, for at least 4 hours. Loosen the.
26. cheesecake from the sides of the pan by running a thin metal spatula.
27. around the inside rim.