Vanilla Bean Cheesecake & Ruby Topping

DIRECTIONS

• Position rack in middle of oven and preheat to 350°.
• Wrap outside of 9-inch springform pan with 2 3/4-inch-high sides with foil.
• Blend cookies, butter and sugar in processor until crumbs clump together.
• Press on bottom and halfway up sides of pan. Bake crust 10 minutes; set aside.
• Begin filling with tip of small sharp knife. Scrape seeds from vanilla beans into small saucepan; add beans.
• Add cream, bring to simmer over medium heat; set aside uncovered and cool to room temperature discard beans.
• Blend the cheese, sugar and salt in food processor until very smooth. Stop often to scrape sides of bowl.
• Add vanilla cream and blend. Add eggs and process 5 seconds, scrape down sides of bowl, process just until blended.
• Pour filling into crust and bake until sides puff slightly and center is just set, about 50 minutes.
• Place uncovered hot cheesecake into refrigerator to chill thoroughly, at least 6 hours.
• For topping, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
• Increase heat and boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids.
• Spoon warm topping over chilled cheesecake, spreading evenly.
• Chill until topping is set, at least 2 hours.