INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
TOPPING
For Crust: Position rack in center of oven and preheat to 350 F. Wrap
outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with
foil. Blend cookies, butter and sugar in processor until crumbs stick
together. Press crumbs on bottom and halfway up sides of prepared pan. Bake
crust 10 minutes. Set aside. Maintain oven temperature.
For Filling: Using tip of small sharp knife, scrape seeds from vanilla
beans into small saucepan; add beans. Add cream. Bring to simmer over
medium heat. Set aside uncovered, and cool to room temperature. Discard
beans.
Blend cheese, sugar and salt in processor until very smooth, stopping often
to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs;
process 5 seconds. Scrape down sides of work bowl; process just until
blended, about 5 seconds. Transfer filling to crust.
Bake cake until sides puff slightly and center is just set, about 50
minutes. Place uncovered hot cheesecake directly into refrigerator and
chill thoroughly, at least 6 hours or overnight.
For Topping: Stir all ingredients in heavy medium saucepan over medium heat
until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through
sieve set over large bowl, pressing firmly on solids. Spoon warm topping
over cold cake; spread evenly. Chill until topping is set, at least 2
hours. (Can be made 1 day ahead. Cover and keep chilled.)
Serves 10.
Bon Appetit November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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