Vanilla Bean Cheese Cake

• CRUST
• 1 1/2 cup flour
• 3/4 cup sugar
• 1 1/2 teaspoon lemon rind
• 3/4 cup softened butter
• 1 slightly beaten egg yolk
• 1/4 teaspoon vanilla
• FILLING
• 4 8-ounce packages cream cheese, room temperature
• 1 1/4 cup sugar
• 2 vanilla beans split lengthwise
• 5 large eggs
• 1 cup sour cream

1. Pre-heat oven to 400 degrees
2. Combine crust ingredient in food processor
3. Press 1/3 of mixture on bottom of a 10" springform pan
4. Bake for 10 minutes at 400.
5. Reduce temperature to 350 degrees.
6. Pat remaining mix on sides of cool pan.
7. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar, then scrape in seeds from vanilla bean; beat until smooth. Add eggs 1 at a time, blending well after each addition. Beat in sour cream.
8. Pour filling into pan. Bake cake until puffed, golden on top, and set around edges, and center moves slightly when pan is gently shaken, about 1 hour and 15 minutes(top may crack). Cool 30 minutes. Refrigerate uncovered overnight. Using back of spoon, smooth any cracks on top of cake.
9. (put a water bath into oven during baking to prevent cracking.

flour, sugar, lemon rind, butter, egg yolk, vanilla, filling, cream cheese, sugar, vanilla beans, eggs, sour cream

Taken from www.epicurious.com/recipes/member/views/vanilla-bean-cheese-cake-50012527 (may not work)