For the crust: Two hundred grammes seven ounces Graham biscuits/crackers 90 grammes six tablespoons butter, melted
For the filling: 2 ½ cups 560g Room temperature Cream cheese ¼ cup 160g Sour cream ¼ cup 60ml Heavy cream
Three Eggs 1 teaspoon vanilla essence One cup 200g sugar
Adjust oven temperature to 325°F (160°C).
Finely crumble cookies in a food processor or Ziploc bag. Melt butter then pulse till blended. Press into 20X25cm rectangle pan baking coated with parchment paper or 9X9-inch (22X22cm square pan). Bake between seven and ten minutes. Put aside for the filling's creation.
Add vanilla extract, sour cream, heavy cream, and beat until smooth in a large bowl beat cream cheese and sugar until smooth. Add eggs, one at a time, beating to mix following each addition.
Drizzle over the crust; bake until center is almost set, 35 to 40 minutes. Let cool to room temperature for one hour; then, chill for four hours.
Release the cheesecake from the pan; optional edge trimming Cut in bars.
Before serving, top each bar and brulee with a half- teaspoon sprinkle under a torch until the sugar caramelizes. Let it set for five minutes or so before presenting.