- 1 c. graham cracker crumbs
- 2 T. light brown sugar
- 4 T. butter, melted
- 20 oz. cream cheese, room temperature
- 10 oz. Crave Brothers Farmstead Classics Les Frres cheese, rind removed, room temperature
- 1 lb. sugar
- 1 vanilla bean
- 4 eggs
- 1 1/2 c. heavy whipping cream
Heat oven to 300F. Lightly grease 8 individual cheesecake pans. In small bowl, mix graham cracker crumbs, brown sugar and butter; press evenly into bottoms of pans. Set pans on squares of heavy duty foil; bring foil snuggly up around pans. Set pans in baking pan or roaster. Set aside. Bring kettle of water to a boil.
Meanwhile, combine two cheeses, sugar and seeds from vanilla bean in large mixing bowl. With paddle attachment, mix until creamed; scrape bowl. Add eggs one at a time, mixing on low speed until batter is smooth. Mix in cream on low speed. Pour batter over crust in pans. Pour boiling water into baking pan, around pans, to a depth of 1 1/2 inches. Place in oven. Bake for about 65 minutes or until cheesecakes are golden on top. Centers will jiggle slightly, but will set when cool.
Remove cheesecakes from water bath; remove foil. Place on cooling rack; cool 1 hour. Cover loosely and refrigerate at least 4 hours or until thoroughly chilled. To serve, run knife around outside edge of cheesecakes; remove outside ring.