Caramel Cheesecake

Instructions

• 1
  Preheat the oven to 160 °C, prepare a cake pan (⌀ 25 cm) and line its bottom with baking paper.
• 2
  Crush the biscuits in a blender or place them in a bag and crush them finely with a rolling pin. Mix the crushed biscuits in a bowl with room temperature butter and press the resulting mixture into the lined cake pan in an evenly thick layer to cover the entire bottom and edges. Then carefully press the biscuit mixture with a glass with a flat bottom.
• 3
  In a larger bowl, beat the cream cheese with a hand mixer (this takes 60⁠–⁠90 seconds). Gradually mix in 4 eggs while stirring constantly, then add sour cream, white sugar, and vanilla sugar, and beat the entire mixture with the mixer for a few more seconds. Pour the resulting mixture into the pan over the biscuit layer, place the pan in the oven, and bake for 85⁠–⁠95 minutes at 160 °C.
• 4
  After baking, let the cheesecake cool for 2 hours inside the open oven. Then remove it from the oven and let it cool for another 1⁠–⁠2 hours at room temperature.
• 5
  Meanwhile, prepare the caramel topping. Pour 100 g of sugar into a medium-sized pan and heat it over low to medium heat for 4⁠–⁠6 minutes until it melts and caramelizes. Do not stir the sugar in the pan, just watch to ensure it doesn't burn. Meanwhile, pour 100 ml of whipping cream into a smaller saucepan and heat it for 1⁠–⁠2 minutes over medium heat. Once the sugar caramelizes, pour the heated cream into the pan and stir the mixture into a smooth caramel. Add 2 tablespoons of butter to the caramel and stir the entire mixture until the butter melts. Then cook the mixture over low heat for another 1⁠–⁠2 minutes. Remove the pan from the heat, stir in ¼ teaspoon of salt, and let the mixture cool for at least 10⁠–⁠15 minutes.
• 6
  Pour the cooled caramel topping over the cheesecake and serve.