Crème Brûlée Cheesecake Bars

The contrast of these bars is part of what makes them just so good. That brittle, perfectly caramelized, crunchy shell atop a silky smooth and richly creamy cheesecake, which rests over a slightly salty, slightly sweet, buttery graham cracker base that crumbles in your mouth with each bite.

And then if you really want to go all out, top them with a little lightly sweetened whipped cream (because everything is good topped with a little cream) and then garnish them with fresh raspberries to add a layer of fresh flavor and a light tartness to compliment the tang of the cream cheese.

Ingredients
Crust

• 1 1/4 cups finely crushed graham cracker crumbs (from 9 sheets)
• 2 Tbsp granulated sugar
• 6 Tbsp butter , melted (preferably salted)

Cheesecake filling

• 3/4 cup granulated sugar
• 1 1/2 Tbsp all-purpose flour
• 2 (8 oz) pkgs cream cheese, softened
• 3 large eggs
• 3 Tbsp heavy cream
• 3 Tbsp sour cream
• 1 tsp vanilla extract

Topping

• 6 Tbsp granulated sugar
• Whipped cream , fresh raspberries and fresh mint for garnish (optional)

Instructions
For the crust:

1. Preheat oven to 350 degrees. Generously butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in butter and use a fork to mix until evenly moistened. Press mixture into an even layer in prepared baking dish and bake in preheated oven for 10 minutes. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

For the filling:
For full instrustion : www.cookingclassy.com

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