Vanilla Rosemarie Cheesecake

Crust:
On medium flame, melt butter. Add rest of ingredients and mix well. Press mixture into 9" springform pan. Bake for 8-10 minutes.
Cheesecake:
Heat oven ot 425. In large mixing bowl, combine first 6 ingredients and beat until smooth. Add eggs. Pour into prepared crust and bake for 10 minutes. Reduce oven to 250-300 and continue baking for an hour or until center appears set. Remove from oven and let cool completely. Refrigerate.
Cream:
In a bowl, combine all ingredients and beat until stiff Garnish over cheesecake and top with Bakers Choice Hazelnut Brittle Crunch.
For Parve Cheesecake, use parve cream cheese and sour cream. Add 1/4 C. Whipping Cream to batter.