THE IRON GATE'S BRANDY ALEXANDER CHEESECAKE

FOR THE GRAHAM CRACKER CRUST:
1 3/4 cups graham cracker crumbs
3/4 cup butter, melted
1/2 cup sugar
FOR THE SOUR CREAM TOPPING:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla.
FOR THE FILLING:
6 eggs
1 cup sugar
1 tsp. vanilla
2 3/4 cups cream cheese, softened
2 oz. brandy
3 oz. dark creme de cacao
dash of salt
ground nutmeg

Preheat oven to 350 degrees F.

TO MAKE THE GRAHAM CRACKER CRUST:
Mix together graham cracker crumbs, melted butter, and 1/2 cup sugar. Press into either an 8 or 9 inch springform pan. Reserve at room temperature.

TO MAKE THE SOUR CREAM TOPPING:
Mix until blended 2 cups sour cream, 1/3 cup sugar and 1 teaspoon vanilla. Refrigerate.

TO MAKE THE FILLING:
In a food processor or mixer combine eggs, 1 cup sugar, and 1 teaspoon vanilla; mix until blended. Add cream cheese (cut in chunks) gradually until smoothly incorporated. Add brandy and creme de cacao and mix well. Add salt and a dash of nutmeg; mix thoroughly. Pour into graham cracker crust in the springform pan.

Bake at 350 degrees for 1 hour to 1 hour and 15 minutes, turning pan halfway through baking.

Remove from oven and shake gently to make sure it has congealed in the middle. Leave out for 5 minutes and then top with sour cream topping, spreading evenly for a smooth surface.

Return to oven and bake 10 minutes more. Remove and place in refrigerator for at least 3 to 4 hours.

Sprinkle nutmeg over top before serving.

Servings: 12