CHEESECAKE FACTORY BIRTHDAY RECIPES

Steps:

• Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
• Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
• Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
• Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
• Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

Steps:

• Preheat oven to 325°, and grease an 8" or 9" springform pan with cooking spray. Make the crust: In a large bowl, combine graham cracker crumbs, melted butter and sugar until the mixture resembles wet sand. Press evenly into the bottom and up the sides of the prepared pan. Set aside. Make the filling: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar at medium speed until smooth and fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour the filling over the crust. Cover the bottom of the springform pan with aluminum foil, then place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Carefully transfer the pan to the oven. Bake cake until just slightly jiggly, or center registers 145°F on a digital thermometer inserted to a depth of 2-inches, about 1 hour 30 minutes. Turn the oven off, prop oven door open, and let cool for 1 hour. Finally, transfer to the fridge and chill until the cake is completely cool, 5 hours and up to overnight. While the cake cools, make the glazed strawberries: Whisk cornstarch and warm water in a small bowl until totally combined. In a medium saucepan, add strawberries, sugar, lemon juice, and cornstarch slurry. Over medium heat, bring mixture to a simmer. Cook until the liquid has thickened to a syrupy texture and it coats the strawberries. Transfer to a bowl, cover with plastic wrap, and chill until ready to serve. To serve: top each slice with a few glazed strawberries and a swirl of whip cream