preheat oven to 325 degrees F

1 3/4 cups finely ground graham crackers

1/2 teaspoon ground cinnamon (use good quality)

1/4 teaspoon freshly grated nutmeg

6 tablespoons unsalted butter, melted

In a mixing bowl combine all ingredients with a fork until evenly moistented. Lightly coat the bottom and sides of an 8 inch spring form pan with non-stick cooking spray. Set the pan on a large piece of aluminum foil and fold up the sides all around. Pour crumb mixture into pan and using a wide water glass with a flat bottom press the crumbs into the base and up the sides. Bake for 10 minutes. Set aside.

1 pound cream cheese, softened (leave out of fridge for at least an hour)

3 eggs at room temperature

1 cup granulated sugar

1 pint sour cream

1 lemon, zested

Seeds from one vanilla bean or 1 tablespoon pure vanilla

Preheat oven to 325 degrees F

In the bowl of your electric mixer beat the cream cheese on low for about 2 minutes until smooth and free of any lumps. Add the eggs, one at a time and continue on low until all combined. Gradually add sugar and beat until creamy, scraping down the sides of the bowl to get everything combined, for another 2 minutes. Add sour cream, lemon zest and vanilla.

Beat until all combined and creamy smooth…another 2 minutes. Don’t overbeat it. Pour filling into crust lined pan and smooth the top with a spatula. Place the pan (keeping tin foil tightly wrapped on it) into a roasting pan large enough to hold it and pour boiling water into the roasting pan around the cake pan till about halfway up the sides of the cake pan. The foil will keep the water from seeping into the batter and it will provide moisture while baking so the top won’t crack. Bake for one to one and a half hours. Checking your cheesecake – it should jiggle slightly and the edges of the cake should be pulling away from the sides of the pan. It will firm up while chilling. Take the pan out of the roasting pan and carefully remove the foil. Place cake pan on wire rack to cook for at least one hour. Then refrigerate overnight! When it is time to serve, run a think metal spatula or butter knife around the inside rim of the pan and unmold the hinge. Getting the cake off the bottom of the pan is tricky, so if it’s your first time making one, leave it on there. It will be easier to serve. Cut into slices using a non-serrated knife that you dip in hot water and wipe clean between slices…perfect every time! Enjoy!