creme brûlée cheesecake

crust

3 cups ground graham crackers

6 tbs unsalted butter, melted

¼ cup sugar

cheesecake

3 packages cream cheese, softened

1 cup granulated sugar

4 tablespoon cornstarch

1/2 cup sour cream

3 eggs

2 tbs vanilla extract paste, extract can be subbed

creme brûlée topping

3 egg yolks

1/4 cup granulated sugar

1 1/2 heavy cream

1 teaspoon vanilla extract

preheat oven to 325

Mix the cookie crumbs and sugar. Add the melted butter and stir until moist.

Wrap the bottom and sides of a springform pan in aluminum foil.

Press the crust into the bottom of the pan with bottom of the glass.

Bake in the oven for 6 minutes. Remove from oven and place in a large baking sheet filled with hot water.

In a large bowl, add the cream cream with sugar and cornstarch. Mix to combine.

Add eggs one at a time and mix with vanilla extract and the sour cream.

Add to a springform pan.

Bake for 1 hour. While it bakes, make the creme brûlée topping.

Scald the heavy cream while you cream the other ingredients together. Slowly add the cream into the egg mixture and blend. Place it back on the stove until and mix for 5. minutes, until it begins to thicken.

Remove cheesecake from the oven and pour the creme brûlée mixture on top. Bake for another 50 minutes.

Remove from the oven and allow to cool completely. Once cooled, cut a slice and sprinkle sugar on top. Blow with a blow torch until golden brown. Allow the topping to harden, it takes a few minutes. Serve immediately.

Dont do the whole cake at once even if you are eating immediately because it will slice into pretty pieces. Cut and then brûlée for best results.