Creme Brulee Cheesecake

FROM BAKING FOR JOHN (bakingforjohn.blogspot.com)
1cup walnut, pieces
1/2cup pecan, pieces
¼cup sugar
4tbsp unsalted butter, melted
24oz cream cheese
2/3cup + 2tbsp +1/4cup granulated sugar
3tbsp sour cream
1 1/2tsp vanilla
3 eggs
1cup heavy cream
2tbsp of vanilla (or 1 vanilla bean)
Directions:
1. Preheat oven to 350F
2.Pulse nuts & sugar in food processor until ground, add melted butter and pulse till consistency of moist sand.
3. Press in bottom of springform pan and bake 12 min (until golden).
4. Reduce oven to 325F & position rack in center of oven.
5. Blend cream cheese, 2/3cup granulated sugar, sour cream & vanilla well in the bowl of a stand mixer.
6. Add eggs, one at a time, mixing after each addition.
7. In the meantime, heat heavy cream on medium low heat in a small saucepan, add 2tbsps of sugar. slit open a real vanilla bean, scrape out the seeds & heat it with the cream (or add 2tsp of vanilla).
8. Heat until bubbles start to form on the sides of the pan, but do not let the cream scald. Let sit to cool slightly & then add to bowl while mixer is on low. (If you've used the bean, strain the cream into the cheese mixture)
9. Boil a pot of water (for use in step 11)
10..Pour the cream cheese mixture into the pan, spreading it evenly. Line the outside of the pan with aluminum foil, shiny side out. ( Use two sheets, going opposite directions to make sure no water can get into the cake and sog the crust)
11. Place the cheesecake in a medium roasting pan & add boiling water to fill the pan halfway up the sides of the spring form pan.
12. Bake until the filling is just set in the center, about 1 hour.
13. Transfer the cheesecake to a wire rack and let cool to room temperature. Remove the foil, cover and refrigerate at least 4 hours.
TO SERVE:
14. remove the cheesecake from the spring form pan & sprinkle about 1/4 cup sugar evenly over the cheesecake.
15. Using a kitchen torch, melt the sugar according to the caramelizing sugar instructions until evenly melted and golden. (if no torch, can place the cheesecake directly under the broiler and watch for the sugar to melt and carmelize)

http://bakingforjohn.blogspot.com/2008/04/creme-brulee-cheeseckake.html