Ingredients
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1 1/2 cups walnut pieces 1 3/4 cups sugar 4 tablespoons unsalted butter -- melted 2 cups sour cream 1 tablespoon pure vanilla extract 2 pounds cream cheese -- softened 1 vanilla bean, split lengthwise -- seeds scraped 4 large eggs -- at room temperature 1/4 teaspoon pure almond extract 1/2 cup heavy cream
Procedure
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Preheat the oven to 350. Butter a 10-inch springform pan. In a food processor,
pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter.
Pulse until the mixture resembles moist sand. Press the crumbs into the bottom
of the pan. Bake for 12 minutes, or until browned around the edges. In a small
bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the
vanilla. Reduce the oven temperature to 300 . In a standing electric mixer
fitted with a paddle or using a handheld electric mixer, beat the cream cheese
at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just
until combined. Beat in the eggs, 1 at a time, scraping down the bowl between
additions. Add the remaining 2 teaspoons of vanilla and the almond extract.
Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan
and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the
center. Immediately pour the sour cream topping over the cheesecake and smooth
the surface. Return the cheesecake to the oven and bake for 5 minutes longer.
Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed
knife around the cake and remove the ring. Refrigerate the cake for 3 hours,
then cover loosely with plastic wrap and refrigerate overnight before serving.
