• Cover the bottom of a springform pan with a circle of 9 inch baking paper. Grease lightly the pan.

Crust:

• In a food processor or blender grind the cookies to fine crumbs. Combine with the butter and mix well together. Transfer to the springform pan and press with your hands until sides and bottom are evenly coated with crust. Place in the fridge or in the freezer to chill while preparing the cheesecake filling.

Filling:

• Preheat oven to 320°F/ 160°C.
• Combine cream cheese with ⅔ cup sugar, vanilla and ⅔ cup sour cream and mix with a mixer until smooth. Add the eggs one by one and beat at a low speed for a very short time, until combined.
• Pour the filling on top of the crust in the pan. Place a big pan filled with cold water on the bottom of the oven. Wrap the pan in 2-3 sheets of aluminum foil and place it on the oven rack, above the pan with the water.
• Bake the cheesecake for about 1,5 h or until the top becomes golden around the edges and when you shake it, there is a small part inside that is still liquid.
• Mix the rest of the sugar and sour cream and spread the mixture on top of the cheesecake. Bake for another 10 minutes.
• Turn the oven off and leave it slightly open. Leave the cheesecake rest for 40 minutes in the cooling oven. Remove from the oven and cool until room temperature. Transfer to the fridge and leave it there for at least 6 hours.
• Serve with the cooled salted caramel.

Topping:

• To make the caramel, put the sugar in a sauce pan on medium heat and whisk it until it starts caramelizing. When the colour of the caramel becomes medium amber remove from heat. Pour the heavy cream in the pan with the caramel.
• Return to the heat and stir the caramel until it’s all dissolved in the cream. Remove from heat and add salt. Stir again.
• Let chill for at least ½ hour at room temperature. Cover with plastic wrap and let cool in the fridge for around 4 hours before topping the cheesecake.