Crust:
One 6.75 ounce box Annie’s gluten-free graham crackers
50 grams sugar
4 tablespoons butter, melted
½ teaspoon cinnamon
Filling:
2 ½ pounds Philadelphia cream cheese, softened
330 grams Creole Cream Cheese
300 grams sugar
3 eggs
Topping:
1 recipe Crème Fraîche
50 grams sugar
Make the topping. Stir the sugar into the Crème Fraîche, and refrigerate.
Preheat the oven to 250 degrees. Line the bottom of a springform pan with parchment paper.
Make the crust. Combine all of the ingredients in a food processor, and blend until the graham crackers are finely crushed. Press into the bottom of the prepared springform pan. (You probably won’t have enough to line the sides.)
Make the filling. Using the paddle attachment of a mixer, blend the Philadelphia cream cheese and sugar until smooth. Add the Creole cream cheese and mix on low until smooth. Add the eggs one at a time with the mixer running on low. Pour the filling into the prepared crust.
Bake for 1 ½ hours to 2 hours, until the center is set. Let the cheesecake cool to room temperature. Spread the topping on the cooled cheesecake, and refrigerate overnight.