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    Crème Brûlée Cheesecake

    INGREDIENTS
    FOR THE CRUST

    • Cooking spray
    • 9 graham crackers (1 sleeve), finely crushed
    • 6 tbsp. melted butter
    • 1/4 c. granulated sugar
    • pinch of kosher salt

    FOR THE FILLING

    • 4 (8-oz.) blocks of cream cheese, softened
    • 1 c. granulated sugar
    • 3 large eggs
    • 2 large egg yolks
    • 2 tsp. vanilla bean paste
    • 1/4 c. sour cream
    • 2 tbsp. all-purpose flour
    • 1/4 tsp. kosher salt

    FOR THE TOPPING

    • 1/3 c. superfine sugar
    • Raspberries, for serving
    Crème Brûlée Cheesecake


    DIRECTIONS

    1. Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. 
    2. In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides.
    3. Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream

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