2 8-ouncepackages of Cream Cheeseat room temperature
2large eggsat room temperature
2cupsof heavy whipping cream
1/2cupof extra fine sugar for burning
5large egg yolks
~ Grease a 9-inch spring form, set aside. Preheat the oven to 300.
Crush the graham crackers in the food processor. Mix in the sugar. Stir in the melted butter and vanilla. Mix very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
Start beating the cream cheese with a mixer until smooth, about 2 minutes.
Add the vanilla extract and the heavy cream into the cream cheese. Add the eggs, one at the time, beating after each addition.
Add the sour cream, sugar, corn starch and vanilla extract. Make sure that all ingredients are well combined.
Pour the cheesecake batter into the pan with crust. Place in the oven while making the Crème Brûlée custard. (about 13-15 minutes)
In a saucepan, over medium heat, combine heavy cream and 4 tbs of sugar. Cook, stirring occasionally until just starting to boil. Set aside.
Beat the egg yolks and vanilla until smooth and light. Pour in hot cream very slowly (if you do it too fast, you will cook the eggs), a little bit at a time. Do not stop beating the mixture.
Pour the mixture over the cheesecake. Here is where it got really interesting for me! I guess, I poured it a little too heavy, the creme brulee custard broke through the center of the cheesecake and the layers literally switched places! The creme brulee ended up on the bottom and cheesecake on the top! It was AWESOME!
Bake for 45 minutes. Remove from the oven and chill in the refrigerator for at least 2 hours.
When chilled, take out of the refrigerator and sprinkle with 1/3 cup of extra fine sugar over the top. Using a cooking torch, move the flame continuously over the surface in a smooth and even motion until the sugar is melted and golden brown.