Caramel Cheesecake

Instructions

• 1
  Preheat the oven to 160 °C, prepare a springform pan (⌀ 25 cm) and line its bottom with baking paper.
• 2
  Blend the biscuits in a mixer or place them in a bag and crush them finely with a mallet. Mix the crushed biscuits in a bowl with room temperature butter and press the resulting mixture into an even layer in the lined springform pan, covering its entire bottom and edges. Then carefully press down the biscuit mixture with a flat-bottomed glass.
• 3
  In a large bowl, beat the cream cheese with a hand mixer (this will take 60-90 seconds). Gradually mix in 4 eggs into the beaten cheese while continuously stirring, 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 to 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 prevent it from burning. Meanwhile, pour 100 ml of whipping cream into a smaller saucepan and heat 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. Afterward, 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 caramel topping over the cooled cheesecake and serve.