Mini Vanilla Bean Cheesecakes

4 - 8oz pkg. Cream cheese
250 g caster sugar
6 medium eggs, beaten
1 vanilla bean
1 capful vanilla extract
2 TB icing sugar

Base:
260 g graham wafers. or about 2 packages
1/2 c butter

Topping:
260 g creme fraiche
25 g caster sugar
1/2 vanilla bean


Preheat the oven to 350. Line the base of a 10 inch spring form pan with parchment paper. Or you can make little ones :D
First make the base. Place the wafers in a large plastic bag and roll with a rolling pin until they are fine crumbs. Melt the butter and combine the crumbs with the butter until fully coated. Press firmly into the bottom of the pan and bake for about 15-18 minutes or until firm and a little bit of colour. Remove from oven and let cool.

Reduce oven temperature to 300. Beat the cream cheese until smooth, then add the sugar and beat until smooth again. Then slowly add the eggs a little bit at a time. Beating in between each time you add them and scraping down the bowl.
Cut the vanilla bean in half length wise and use the dull edge of a knife to scrape out the vanilla seeds. They are very small :) scrape the seeds into the cream cheese mixture. Add the vanilla extract and the icing sugar. Beat until blended.
Spoon the mixture over the base of the cheesecake and level off with a spatula.
Bake in the center of the oven for about an hour. Or until a knife comes out clean.
Check after 30 minutes and if the cheesecake is rising lower the temperature to 275 and continue baking.
Take the cheesecake out and let sit on counter for 10 minutes.
While it is resting make the topping. Mix the creme fraiche, sugar and seeds together and spread onto the cheesecake, level with a palette knife and return to the oven for 10 minutes.

Leave the cheesecake to cool at room temperature and then put in the fridge for about 2 hours. To remove from tin run a small knife close to the edge of the tin then open the spring form. To cut the cake take a knife and warm it up in warm water. The cheesecake will keep in a sealed container in the fridge for up to 3 days. Tastes better the day after it is made. Keep in the Fridge and serve cold, If desired.