Creme Brulee Cheesecake!

9 graham crackers

½ stick butter, melted

2 (8-ounce) packages cream cheese, at room temperature

1 c. sugar

2  eggs

1  egg yolk

1 t. vanilla

½ t. salt

¼ c. sugar (for the brulee topping)

 

Preheat the oven to 350°F. Line an 8-inch square baking dish with foil, leaving an overhang.

In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press into the bottom of an 8 inch pan lined with foil. Bake at 350 degrees until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300 degrees.  Mix the cream cheese, sugar, eggs, egg yolk, vanilla, and salt with an electric mixer until  smooth.  Pour the mixture over the crust and bake until the cheesecake is set but still slightly jiggly in the center, about 45 minutes. Cool completely in the pan and refrigerate until firm. Cut the cheesecake into squares and sprinkle the tops of each square with sugar. Torch the tops with a kitchen torch until it turns a deep amber color. Refrigerate until ready to serve.