White Chocolate Cheesecake

Preheat oven to 300 degrees.  Wrap the outside of a 10-inch springform pan with foil.  Grease the inside of pan.

Mix crumbs, 3 tablespoons sugar and butter until well blended. Press firmly onto bottom of pan. Bake for 10 minutes.

Beat together cream cheese, remaining 3/4 cup sugar and flour.  Beat in eggs one at a time, mixing well after each addition.

Melt 4 ounces of chocolate.  Slowly combine cream cheese mixture and chocolate.

Stir in vanilla and 1/2 cup half-and-half.  Pour mixture into the springform pan.

Place pan in a water bath filled with water.  Bake for 50 to 60 minutes or until center of cheesecake is just firm.

To serve, chop remaining chocolate.  Bring remaining 1 cup half-and-half to a boil.  Pour over chocolate.  Stir until chocolate is melted.  Stir in brandy extract.  Pour over chilled cheesecake and serve.