Preheat oven to 350*F; begin to simmer at least 6 cups of water in a pan on your stove top
In a food processor, pulse and crush your cookies till they look like sand. Alternately you can crush them in a Ziplock bag with a rolling pin. Drizzle in the melted butter a pulse (or mix with a fork in a bowl) the crumbs till the clump together when squeezed
Spread around the bottom of your pan and lightly pat down
Bake for 10 minutes to set; allow to cool at room temperature. Reduce oven temperature to 325*F
In the bowl of a stand mixer blend both cheeses and sugar till smooth and even, scraping down the sides a couple times; there should be no lumps
Add the vanilla bean paste and lemon juice; blend till combined
Add eggs, one at a time, scraping down the sides of the bowl in between each addition
Pour the filling mixture over your crust keeping the edges of your pan clean.
Tap firmly on a counter top to release any trapped bubbles
Place the larger water bath pan in the oven empty, place your cheesecake pan in the corner of the larger pan, pour your simmering water into the larger pan carefully – don’t get water inside your cheesecake pan
Close the door and set your timer for 1 hour
Test you cake for jiggling after 60 minutes – it should jiggle like Jello, not slosh like a liquid. Watch the third video down to see what a “Jiggly” cheesecake looks like.
Allow cake to rest at room temp until just warm the place in the refrigerator, covered, for at least 8 hours to set.
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