• 2 cups graham cracker crumbs
• 1 stick (8 tablespoons) melted butter
• 1/2 cup brown sugar
• 2½ pounds softened cream cheese
• 1¼ cups sugar
• 1¼ cups Creole cream cheese
• 3 medium eggs
• 3/4 cup sour cream
• 2 tablespoons powdered sugar

Chef's Note: Chef Danny created this recipe using The Commander’s Palace New Orleans Cookbook by Ella and Dick Brennan as a reference.
Sour cream can be substituted for the Creole cream cheese if it is not available in your area.

Creole Cream Cheese Cheesecake

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