Creole Cream Cheese Cheesecake

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.