Step 1: Preheat the oven to 325°F. Gather all of the ingredients for the cheesecake.

Step 2: Place parchment on the bottom layer of the springform pan, snap it into place, and then cut away the excess. Spray with cooking spray liberally.

Step 3:  Break up and weigh the Nilla wafers.

Step 4: Pulse the cookie pieces until it resembles a sand texture.

Step 5: Add the granulated sugar and brown sugar, pulse to combine.

Step 6: Add the melted butter.

Step 7: Pulse to combine.

Step 8: Press the crust mixture into the bottom of the prepared springform pan.

Step 9: Bake in the preheated oven for 14 mins. Set aside to cool.

Step 1: Weigh the sugar and set aside.

Step 2: Weigh the flour and set aside.

Step 3: Weigh the cottage cheese and set aside.

Step 4: Weigh the sour cream and set aside.

Step 5: Quarter the lemon.

Step 6: Squeeze out the lemon juice and set aside.

Step 7: Split and scrape vanilla bean, set aside.

Step 8: In a stand mixer, mix the cream cheese until light and fluffy, about 5 mins on medium speed.

Step 9: Add cottage cheese and lightly beat to combine.

Step 10: Beat in sugar gradually.

Step 11: Add lemon juice, heavy cream, and vanilla bean scrapings, lightly beat to combine.

Step 12: Add the flour and sea salt, lightly beat to combine.

Step 13: Add the melted butter and lightly beat to combine.

Step 14: Add the sour cream and lightly beat to combine.

Step 15: Remove the bowl from the stand mixer and scrapes the sides of the bowl. Stir to incorporate into the batter.

Step 16: Lightly beat the eggs with a fork.

Step 17: Add the beaten eggs to the cheesecake batter.

Step 18: Carefully fold the eggs into the batter, until just combined.

Step 19: Pour into the greased 10″ springform pan and tap it on a hard countertop to release some of the air. If there are bubbles, use a toothpick to pop them and give the pan a gentle shake to smooth it out.

Step 20: Cover the bottom of the springform pan in tinfoil.

Step 21: Set in the middle of a sheet pan with high sides. Place in oven and pour hot tap water into the sheet pan until it’s about halfway up. Bake at 325°F for 1 hr 5 mins.

Step 22: Shut the oven off and prop the door with a wooden spoon for 10 mins.

Remove the spoon, close the door, and let the cheesecake sit in the oven for 1 hr 50 mins (no peeking!).

Step 23: Remove from the oven and wipe off the bottom with a paper towel. Set on a large plate and put into the refrigerator for 24 hrs (it might drip butter).