As winter is in full send, many people find themselves at home to stay out of the cold. The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes everyone come back for more. To keep the boredom away, try this copycat version, from the book Top Secret Restaurant Recipes 2!

Prep time: 20 minutes

Total time: 5 1/2 hours

Servings: 12

The ingredients include:

Crust:

• ¼ teaspoon ground cinnamon

• 1 ½ cups graham cracker crumbs

• ¼ teaspoon ground cinnamon

• ⅓ cup unsalted butter or margarine, melted

Filling:

• 4 (8 oz.) packages cream cheese, softened

• 1 ¼ cups sugar

• ½ cup sour cream

• 2 teaspoons vanilla extract

• 5 large eggs

Topping:

• ½ cup sour cream

• 2 teaspoons sugar

• Any fruit, syrup, or toppings that you desire

Instructions are as follows:

• 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.

Nutrition facts:

Per Serving: 519 calories; fat 39g; saturated fat 21g; protein 10g; carbohydrates 34g; cholesterol 183mg; sodium 423mg.