The Cheesecake Factory may have a whopping 35+ flavors of cheesecake on its menu, ranging from key lime to tiramisu, but it's the original New York-style cheesecake that'll forever make our hearts flutter. Rich, dense, and tangy, it's so good that we developed our own recipe inspired by this decadent treat. Watch the video to see how it's made as well as a handful of helpful tips, then try it for yourself.Classic New York CheesecakeInspired by The Cheesecake FactoryMake sure all ingredients are at room temperature before you begin. Cheesecake tastes best when made at least 1 day ahead. Cheesecake can be frozen for up to 2 weeks if tightly wrapped in plastic wrap. Allow to thaw in the refrigerator overnight before serving.INGREDIENTSFor the crust:1/2 cup almonds, finely ground1/2 cup vanilla wafers, finely ground1/2 cup graham crackers, ground2 tablespoons melted butterFor the filling:24 ounces cream cheese, at room temperature1 1/3 cups granulated sugar5 large eggs, at room temperature16 ounces sour cream, at room temperature1/4 cup flour2 teaspoons vanilla extract2 teaspoons lemon juiceFor the blueberry compote (optional):1 cup blueberries2 tablespoons lemon juice2 tablespoons granulated sugar1 teaspoon lemon zest1/2 tablespoon cornstarchDIRECTIONSPreheat oven to 325°F. Grease a 9-inch springform pan with melted butter or cooking spray.Make the crust: Thoroughly mix together the nuts, graham crackers, vanilla wafers, and melted butter in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.Make the filling: Using a stand or hand mixer, beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add 1 egg at a time, beating until smooth after each egg. Add the flour, vanilla, and lemon juice, and mix well. Add the sour cream, and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm. Turn off the oven's heat, and leave the cheesecake in the oven with its door propped open for 1 hour.Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.Make the blueberry compote (optional): Combine the blueberries, lemon juice, sugar, and lemon zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add the cornstarch, and cook until the blueberries have broken down and the sauce has thickened slightly.Serve plain or with whipped cream, fresh fruit, or warm blueberry compote.Yield 8 servingsPOPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!Subscribe to POPSUGAR Food!http://www.youtube.com/subscription_center?src_vid=wNSZWHtiGek&add_user=popsugartvyumCheck out the rest of our channel:https://www.youtube.com/user/popsugartvyumFor more Brandi, follow her here:Instagram: https://instagram.com/brandimilloyTwitter: https://twitter.com/brandimilloyFaceboook: https://www.facebook.com/OfficialBrandiMilloyYouTube: https://www.youtube.com/user/BrandiMilloy