2 cups vanilla wafer cookies
2 tablespoons sugar
6 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, at room temperature
1 1⁄3 cups sugar
3 tablespoons all-purpose four
Pinch of salt
5 eggs, at room temperature
1⁄3 cup heavy (whipping) cream, at room temperature
1 1⁄2 teaspoons vanilla extract
1⁄4 teaspoon ground nutmeg
SOUR CREAM TOPPING
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Fresh raspberries and sliced kiwis, for garnish
For wafer crust: Coat a 9-inch springform pan with cooking spray. Place on baking sheet.
In a food processor, combine vanilla wafer cookies and sugar and process until in fine crumbs. Add melted butter and pulse until mixture comes together. Press crumb mixture into bottom of springform pan. Chill in refrigerator until ready to use.
Preheat oven to 350°F.
For filling: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on lowest speed until smooth. Add sugar, four, and salt, beating until smooth. Add eggs, one at a time, beating each time. Using a rubber spatula, scrape down sides of the bowl and add cream, vanilla, and nutmeg. Beat until combined.
Pour cheesecake batter into crumb crust. Bake for 15 minutes. Reduce oven temperature to 250°F and continue to bake 1 hour to 1 hour 20 minutes, or until cake appears to have a wet center.
For sour cream topping: In a small bowl, combine sour cream, sugar, and vanilla and stir until smooth.
Remove cheesecake from oven and pour topping over still-warm cheesecake. Return to oven and bake for 15 to 20 minutes more, or until topping is set.
Cool in pan on a wire rack. Chill in refrigerator for at least 6 hours. Remove sides of pan just before serving. Garnish with raspberries and kiwi.