Instructions
- Prepare the Crust:
- Preheat the oven to 180°C (350°F).
- In a bowl, combine the crushed biscuits, sugar, and melted butter.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let it cool while preparing the filling.
- Make the Filling:
- Beat the cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, beating after each addition.
- Mix in the vanilla and sour cream until well combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Bake at 150°C (300°F) in a water bath for 60–70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Prepare the Caramel Topping:
- In a saucepan, combine sugar and water over medium heat.
- Cook without stirring until the sugar melts and turns amber.
- Carefully stir in the heavy cream, butter, and salt. Cook until smooth.
- Let the caramel cool slightly before pouring over the cheesecake.
- Assemble and Serve:
- Pour the caramel sauce evenly over the chilled cheesecake.
- Garnish with crumbled cookies, nuts, or additional caramel, if desired.
- Slice and enjoy!
Let me know if you’d like to adjust this recipe or personalize it further!