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1
Position a rack in the center of the oven and preheat oven to 300 degrees. Wrap a 10-by-3-inch springform pan with two layers of heavy-duty foil, tightly wrapping the outside of the pan.
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2
In a medium bowl, using a fork, stir together the graham cracker crumbs, brown sugar and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared pan, being sure to pack the crust down firmly. Set aside.
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3
In the 4-1/2 quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed for 30 to 45 seconds, until creamy. Add the brown sugar and continue beating until blended. At low speed, add the eggs one at a time, beating until incorporated after each addition. Use a rubber spatula to scape down the side of the bowl. Add the sour cream and beat until incorporated. Drop the cookies, whole, into the bowl and beat at medium speed for 15 to 20 seconds, until the cookies are broken up. Pour the mixture into the reserved pan and place it in a large roasting pan. Fill the roasting pan with hot water, being careful not to splash water into the cheesecake pan
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4
Bake the cheesecake for approximately two hours, until the center has set completely and the top is golden brown.
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5
Remove the cake from the roasting pan and discard the two out sheets of aluminum foil. (What a waste to throw them away. I let mine dry out in the hot oven as it is cooling down. Then I store them away for the next time I make cheesecake.) Set the cake on a wire rack until it comes to room temperature. Cover the pan with more foil and refrigerate for several hours.
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6
Garnish with chocolate whipped cream, if desired.
