Miss Laurie’s Favorite Cheesecake with Brittle Topping
(Makes one 9-inch cheesecake or 16 servings)

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted, plus extra to grease the pan
For the Filling:
  • 4 packages (8 oz. each) cream cheese at room temperature
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 ¼ cups sugar
  • ½ cup sour cream
  • 1 tablespoon pure vanilla extract
  • 3 large eggs, at room temperature
For the Topping:
  • 8 – 10 oz of favorite Miss Laurie’s Gourmet Brittle broken into small pieces
  • 1 jar of your favorite hot fudge topping

To make the crust, preheat oven to 400°F. Lightly grease a 9-inch springform pan. In a bowl, combine cracker crumbs, sugar, cinnamon and melted butter. Stir until well blended and evenly moist. Pour into pan and press evenly onto the bottom and about 1½ inches up the sides of the pan. Bake until lightly golden and set about 10 minutes. Let cool on rack. Reduce oven temperature to 300°F.

To make filling, in a large bowl, combine the cream cheese, flour and salt. Beat until very smooth and fluffy on medium-high speed, stopping and scraping down the sides frequently. Add the sugar, sour cream, and vanilla. Beat until well blended – scraping down the sides frequently. Add the eggs one at a time, beating well after each addition. Pour into the crust.

Bake the cheesecake until the filling is set but the center still jiggles slightly when the pan is gently shaken and the edges are slightly puffed, 60-70 minutes. The filling will firm as it cools. Let cool on a rack to room temperature. Cover and refrigerate until well chilled (overnight is best).

To serve, sprinkle broken brittle bits all over the top of cheesecake and drizzle with warm fudge topping. Unclasp and remove the pan sides, then run a long, thin spatula between the pan bottom and the crust. Carefully slide the cake onto a flat serving plate. Use a thin bladed knife to cut the cake into slices, dipping the knife into hot water and wiping it dry before each cut.