Overnight Cheesecake

Directions

1. 1
   Preheat the oven to 200.
2. 2
   Coat a 2-quart souffle dish or 9-inch springform pan with cooking oil spray and dust with the crumbs (if necessary, spray and dust again to coat well).
3. 3
   In a large bowl, using a wooden spoon, mix the cream cheese with the sugar until smooth, scraping as necessary.
4. 4
   Mix in the eggs, brandy and vanilla until blended.
5. 5
   Pour the batter into the prepared pan and bake for 6 to 8 hours, or until the cake barely wiggles in the center.
6. 6
   (The cake will firm up as it cools.)
7. 7
   Transfer to a rack and cool in the pan for 1 hour.
8. 8
   Cover the cake with wax paper, invert onto a plate, remove the pan and refrigerate upside down for at least 1 and up to 24 hours.
9. 9
   Invert onto a platter.
10. 10
    Cut the cake with a long sharp knife; dip it in warm water to prevent sticking.