1. **Prepare the Base:**
to. Preheat the oven to 160°C.
b. Crush the cookies until you obtain fine crumbs.
c. Mix the crumbs with the melted butter.
d. Press this mixture into the bottom of a springform pan and refrigerate while you prepare the filling.
2. **Prepare the Filling:**
to. In a large bowl, beat the cream cheese with the sugar until the mixture is smooth.
b. Add the eggs, one at a time, mixing well after each addition.
c. Add vanilla extract and heavy cream. Mix well.
3. **Bake:**
to. Pour the filling over the cookie base in the mold.
b. Bake in the preheated oven for 50-60 minutes or until the center is almost set.
c. Turn off the oven and leave the cheesecake inside with the door ajar for 1 more hour.
4. **Cool:**
to. Remove the cheesecake from the oven and let it cool completely.
b. Once cool, refrigerate for at least 4 hours, or better overnight.
5. **Serve:**
to. Before serving, pour caramel sauce over the cheesecake.
b. If you like, you can add a little sea salt on top of the caramel for a “salted caramel” touch.
Enjoy it!
