Ingredients
For the crust
200g (7oz) Graham crackers/biscuits
90g (6 Tbsp) Butter, melted
For the filling
2½ cups (560g) Cream cheese, room temperature
2/3 cup (160g) Sour cream
1/4 cup (60ml) Heavy cream
3 Eggs
1 teaspoon Vanilla extract
1 cup (200g) Sugar
For the topping
6-8 teaspoons sugar
Directions
Preheat the oven to 350°F (175°C). Line a 9-13-inch baking pan with parchment paper.
In a small bowl, combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter. Press the mixture into the bottom of the pan.
In bowl, beat the cream cheese to smooth. Add 1 cup of sugar and vanilla extract and continue beating until combined.
Add the eggs, one at a time, making sure that each is well incorporated before adding the next one. Stir in the thick cream.
Pour the cheesecake mixture over the graham cracker crust in the pan.
Bake for 40 to 45 minutes or until the edges are set and the centre is still slightly stirring.
Remove the cake from the oven and let cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours, or overnight.
Once cooled, remove the cake from the pan and cut into bars.
Sprinkle 1/4 cup sugar evenly on top of bars.
Using a kitchen torch, caramelize the sugar by moving the flame back and forth over the sugar until it melts and turns golden brown.
Serve and enjoy !
