Shortbread Crust:
1 stick (1/2 cup) unsalted butter, softened
1/3 cup granulated sugar
2 tablespoons packed brown sugar
1/4 teaspoon salt

Cheesecake Filling:
10 ounces cream cheese, softened
1/3 cup granulated sugar
2 1/2 tablespoons fresh lime juice
2 teaspoons vanilla
1/3 cup sour cream
2 1/2 tablespoons heavy cream
2 large eggs

Bavarian Cream Topping:
1 1/2 teaspoons unflavored gelatin (less than 1 envelope)
1 1/2 tablespoons cold water
9 tablespoons superfine granulated sugar
2 cups heavy cream (1 cup of it well chilled)
3 large egg yolks

Milk Punch:
1/2 vanilla bean
1 1/2 cups whole milk
1/2 cup heavy cream
3 tablespoons brandy
4 large egg yolks
1/4 cup sugar
1/4 teaspoon freshly grated nutmeg

Directions:
Preheat oven to 350°F and lightly oil a 9 inch springform pan.

Make shortbread crust:
In a bowl with an electric mixer beat together butter, sugars, and vanilla just until combined well. Add flour and salt and beat until mixture just forms a dough. Press dough evenly onto bottom of pan and bake in middle of oven 20 minutes, or until deep golden. Cool shortbread slightly in pan on a rack. Leave oven on.

Make cheesecake filling:
In a bowl with cleaned beaters beat together cream cheese and granulated sugar until fluffy. Add lime juice, vanilla, sour cream, and heavy cream and beat on low speed until just combined. With a fork lightly beat eggs and fold into cream cheese mixture until combined well.

Wrap bottom and side of springform pan with a double layer of foil to waterproof. Pour filling onto crust and put springform pan into a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan. Bake cheesecake in middle of oven until just set, 20 to 25 minutes. Cool cheesecake in springform pan on rack. Chill cheesecake, covered, until firm, at least 2 hours, and up to 1 day.

Make bavarian cream topping:
In a very small bowl sprinkle gelatin over cold water to soften 1 minute. In a dry 2 quart heavy saucepan cook 6 tablespoons superfine sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Add 1 cup cream (use caution: caramel will bubble up and vigorously steam) and cook over moderately low heat, stirring, until caramel is dissolved.

Have ready a large bowl of ice and cold water. In a bowl lightly beat yolks and remaining 3 tablespoons superfine sugar until smooth. Add hot caramel mixture to yolk mixture in a slow stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil) and remove pan from heat.

Add gelatin mixture to custard, stirring until dissolved, and pour through a fine sieve into a clean bowl. Set bowl in ice water and cool custard to room temperature, stirring constantly. Remove bowl from ice water. In a bowl with cleaned beaters beat well chilled ream until it just holds stiff peaks and fold into custard gently but thoroughly. Pour topping over cheesecake filling and smooth top. Chill torte until set, at least 3 hours, and up to 2 days.

Make milk punch sauce:
With a knife halve vanilla bean lengthwise and scrape seeds into a 2 quart heavy saucepan. Stir in pod, milk, cream, and 2 tablespoons brandy. Bring mixture to a simmer and remove pan from heat.

In a bowl, whisk together yolks and sugar until smooth. Add hot milk mixture in a slow stream, whisking, and transfer to pan. Cook custard over moderately low heat, stirring constantly with a wooden spatula, until thermometer registers 170°F (do not let boil).

Pour custard through a sieve into a clean bowl and cool. Stir in remaining tablespoon brandy and nutmeg. Chill sauce, covered, until cold, at least 1 hour and up to 2 days. Pour over torte to serve.

Serves 10 to 12.

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