Description - Step 2

Prepare the crust

• Preheat the oven to 177°C (350°F). 

• Blitz the cookies into fine crumbs and mix in melted butter.

• Press the mixture firmly into a 9-inch pan lined with parchment.

• Bake for 7 to 8 minutes.

Description - Step 3

Mix the cheesecake batter

• Beat the cream cheese, sugar, and vanilla until smooth and creamy. 

• Slowly pour in lightly whisked eggs and beat until just combined. 

• Add the heavy cream, sour cream, and sifted cornstarch, mixing gently to avoid overbeating. 

• Fold in ⅔ cup of salted caramel and mix gently until the batter is silky.

• Keep aside the remaining caramel sauce for topping.

Description - Step 4

Bake the cheesecake

• Wrap the springform pan in two layers of foil so water can’t leak in.

• Pour the batter over the crust, and tap the pan to release air bubbles. 

• Place a large tray in a 177°C (325°F) oven and pour 1–2 inches of boiling water into it. 

• Carefully set the cheesecake pan into the tray.

• Bake for 70 to 80 minutes without opening the oven door. 

• The edges should look set, and the centre should slightly jiggle.

• Cool for 2 hours at room temperature or chill overnight for the best texture.

Description - Step 5

Finish & serve

• Warm the remaining caramel until pourable and spread it over the chilled cheesecake. 

• Slice the cheesecake neatly and serve.