Graham Cracker Crust, recipe follows
Sour Cream Topping, recipe follows
6 eggs
1 c. sugar
1 tsp. vanilla
2 3/4 c. cream cheese
2 oz. brandy
3 oz. dark creme de cacao
Dash of salt
Nutmeg

Make graham cracker crust and reserve at room temperature. Make sour cream topping and refrigerate.

In a food processor or mixer combine eggs, sugar and 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 and 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 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. Serves 12.

Graham Cracker Crust: Mix together 1 3/4 cups graham cracker crumbs, 3/4 cup butter (melted) and 1/2 cup sugar. Press into either an 8 or 9 inch springform pan.

Sour Cream Topping: Mix until blended 2 cups sour cream, 1/3 cup sugar and 1 teaspoon vanilla.