𝑪𝒓è𝒎𝒆 𝑩𝒓û𝒍é𝒆 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑫𝒓𝒊𝒑 𝑪𝒂𝒌𝒆

Ingredients:
For the crust:

• 2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup heavy cream
  For the topping:
• 1/4 cup granulated sugar
• Fresh berries (optional)

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream, vanilla extract, eggs, and heavy cream until fully combined.
4. Pour the cheesecake batter over the crust, spreading it evenly.
5. Bake for 60-70 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight.
7. Before serving, sprinkle the top of the cheesecake with granulated sugar and caramelize it using a kitchen torch.
8. Optionally, garnish with fresh berries before serving.

Prep Time: 20 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices