My crust wasn’t perfect, but this cheesecake was so delicious that I had to share the recipe (just in case anyone wants to give it a try!) 

**6 inch pan required \~**

**CHEESECAKE FILLING:**  
**3 tbsp** browned butter  
**8 oz** cream cheese, room temp  
**1/3 cup** brown suga**r**  
**6 tbsp** sour cream   
**1 tbsp** vanilla paste   
**2 large eggs**, room temp

**CRUST:**   
**1 pack of gram crackers** graham crackers finely blended   
**1/2 cup** browned butter   
**4 tbsp** sugar  
**1/4 cup** walnuts finely blended 

**Topping:**   
sprinkle a thin layer of sugar on top and torch that shit. 

**INSTRUCTIONS**

**Brown the butter** over medium heat. Cook until browned, then cool.

**Crust**  
Preheat oven to 325°F. Prepare a 6-inch pan with aluminum foil.  
Mix crust ingredients together and press into bottom of pan  
Bake until slightly brown and let cool

**Cheesecake Filling**  
Reduce oven to 290F  
Beat cream cheese first to smooth it out, then add sugar and cooled brown butter, and then beat on low until smooth.  
Add sour cream, vanilla paste and mix on low.  
Add eggs one at a time on low.   
Pour into cooled crust.  
Place pan into a larger pan and add hot water halfway up the sides.  
Bake about 1hr (never open the oven while it’s baking or your cake will crack)   
Turn oven off, keep door closed for 10 minutes.  
Crack door open slightly for 10 more minutes  
Place on counter 15 minutes   
Loosely cover with a very clean hand towel to catch all of the excess moisture.  
Refrigerate 4–6 hours or overnight.  
Next day add the sugar and torch it 

Vanilla Crème brûlée Cheesecake