Cr&egraveme Br&ucircl&eacutee Cheesecake

Ingredients

• 2 packages cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter, melted and cooled slightly
• 1 package cream cheese, softened
• 13 tablespoons sugar
• 11 egg yolk
• 12 tablespoons heavy cream or half-and-half
• 12 teaspoons grated lemon zest
• 11/4 teaspoon ground cinnamon
• 1Graham cracker crumbs for crust

Directions

1. Heat the oven to 350°F. Lightly grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs with the cinnamon and lemon zest. Add the cream or half-and-half and the egg yolk, stirring until the crumbs are evenly moistened. Pat the mixture firmly into the bottom of the prepared pan, then bake for 10 minutes. Transfer the pan to a wire rack and let the crust cool.
3. In a large bowl, use an electric mixer to beat the 13 tablespoons sugar, 1 package cream cheese, butter, and salt until the mixture is smooth. Mix in the flour until it disappears into the batter. Add the sour cream and vanilla extract and beat until incorporated, then add the eggs one at a time, mixing after each addition only until blended. Do not overbeat. Pour the filling over the cooled crust.
4. Bake for 40 minutes, until the middle is nearly set. Move the cheesecake to a wire rack and let it cool for 15 minutes. Raise the oven temperature to 425°F.
5. In a medium bowl, beat the 1/2 cup sugar with the 2 packages cream cheese using an electric mixer until smooth. Spread this mixture over the cooled cheesecake layer in the pan. Bake for 10 minutes, until the edges are golden brown. Cool completely on a wire rack before serving; the center will still have a slight jiggle. Refrigerate leftovers if desired.