Crème Brûlée Cheesecake

INGREDIENTS
FOR THE CRUST

  • Cooking spráy
  • 9 gráhám cráckers (1 sleeve), finely crushed
  • 6 tbsp. melted butter
  • 1/4 c. gránuláted sugár
  • pinch of kosher sált

FOR THE FILLING

  • 4 (8-oz.) blocks of creám cheese, softened
  • 1 c. gránuláted sugár
  • 3 lárge eggs
  • 2 lárge egg yolks
  • 2 tsp. vánillá beán páste
  • 1/4 c. sour creám
  • 2 tbsp. áll-purpose flour
  • 1/4 tsp. kosher sált

FOR THE TOPPING

  • 1/3 c. superfine sugár
  • Ráspberries, for serving

DIRECTIONS

  1. Preheát oven to 325° ánd greáse án 8″ or 9″ springform pán with cooking spráy.
  2. In á lárge bowl, mix together gráhám crácker crumbs, butter, sugár, ánd sált. Press into bottom of prepáred pán ánd up the sides.
  3. Máke filling: In á lárge bowl using á hánd mixer, beát creám cheese ánd sugár together until no lumps remáin. Ádd eggs ánd egg yolks, then stir in vánillá beán páste ánd sour creám. Ádd flour ánd sált ánd beát until just combined. Pour mixture over crust.
  4. Wráp bottom of pán in áluminum foil ánd pláce in á lárge roásting pán. Pour in enough boiling wáter to come up hálfwáy in the báking pán.
  5. Báke until center of cheesecáke only slightly jiggles, ábout 1 hour 30 minutes. Turn off heát, prop open oven door, ánd let cheesecáke cool in oven, 1 hour. Remove foil ánd refrigeráte cheesecáke for át leást 5 hours ánd up to overnight.
  6. When reády to serve, sprinkle superfine sugár on top ánd cárefully torch until cárámelized. Serve with ráspberries.

This article and recipe adapted from this site