-
1
Make the crust: position oven rack in the center of oven; preheat to 350u00b0; line a 13x9 inch baking pan with foil so that the foil extends 2 inches beyond the short ends of the pan; lightly grease the foil.
-
2
In a bowl, combine graham cracker crumbs and melted butter; transfer crumbs to prepared pan and pat them into an even layer.
-
3
Bake for 8 minutes, or until it is slightly puffed and set.
-
4
Place pan on a wire rack and let cool while you make the filling; decrease oven temperature to 325u00b0.
-
5
Make the filling: in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and sugar at medium speed until smooth and light, about 1 minute.
-
6
Beat in the cornstarch; add the egg and egg yolks, one at a time, beating until blended and scraping down sides of bow as needed.
-
7
Beat in the heavy cream, brandy/rum, vanilla, and nutmeg.
-
8
Scrape filling into the slightly cooled crust; bake for 15-20 minutes, until the filling is set.
-
9
Place pan on wire rack and cool for 30 minutes.
-
10
Refrigerate the bars for at least 1 hour, until chilled.
-
11
Make the topping: in a small saucepan, bring the cream to a gently boil.
-
12
Remove pan from heat and immediately add white chocolate.
-
13
Let the mixture stand for 30 seconds to melt the chocolate, then stir until the chocolate is completely melted and the mixture is smooth.
-
14
Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened.
-
15
Pour the topping over the chilled bars, and using a small offset metal spatula, spread evenly.
-
16
Refrigerate the bars for at least 2 hours before cutting (or freeze for 1 hour).
-
17
Lift the bars out of the pan using the foil as handles.
-
18
Remove the foil and cut into 24 bars; serve chilled, dusted very lightly with freshly grated nutmeg.
