Simply Vanilla Cheesecake

This is the perfect traditional cheesecake: velvety, rich and full of old-fashioned vanilla bean flavor!

CRUST 18 sheets graham crackers

10 Tbs. butter, melted

FILLING 16 oz. cream cheese, at room temperature 2 cont. (7 oz.

each) crème fraîche 3 eggs

1 can (14 oz.) sweetened condensed milk

2 Tbs. all-purpose flour

1/2 vanilla bean, split

GARNISH Fresh berries and heavy cream, optional l Crust: Preheat oven to 325°F. Coat 9" springform pan with cooking spray; line bottom with round of parchment paper. In food processor, in batches, process graham crackers until finely ground. Transfer to bowl; stir in butter. Press onto bottom and 1 1/2" up side of springform pan. Wrap outside of pan with foil. l Filling: On medium speed, beat cream cheese and crème fraîche until smooth, 2 minutes. Add eggs, condensed milk and flour. Scrape seeds from vanilla bean into mixture; beat until blended. Transfer to pan; place in roasting pan in oven. Fill roasting pan with water halfway up side of springform pan. Bake 1 hour, 35 minutes or until golden brown on top and center jiggles slightly in center. Remove cheesecake from roasting pan; carefully run knife around edge of pan to release cheesecake. Cool completely in pan. Refrigerate at least 3 hours before serving. Serve with berries and cream. Servings: 16. Cals.: 425. Protein: 7 g. Fat: 31 g. (18 g. saturated). Trans fat: 1 g. Chol.: 113 mg. Carbs.: 29 g. Sodium: 281 mg. Fiber: 0 g. Sugar: 19 g. Kitchen time: 45 minutes. Total time: 6 hours, 35 minutes.