Salted Caramel Cheesecake with Biscoff Crust

Ingredients

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   In a food processor, grind the Biscoff cookies into fine crumbs, 30 seconds to 1 minute.

3. 3

   Drizzle in the melted butter while pulsing. Take out the blade and give it a final stir with a spatula so there are no dry patches. It should look like fine wet sand.

4. 4

   Lightly grease a 9-inch springform pan. Press the crumbs firmly into the bottom and about 1 inch up the sides with a flat-bottomed glass.

5. 5

   Set the pan on a rimmed baking sheet and bake for 10-12 minutes, until fragrant. Let it cool for 20 minutes before filling.

6. 6

   In a stand mixer fitted with the paddle, beat the cream cheese on medium-low for about 2 minutes, until smooth and creamy. Scrape down the bowl.

7. 7

   Add the sour cream, brown sugar, caramel, sifted flour, vanilla, and salt. Mix on medium-low for about 1 minute until smooth, scraping the bowl well.

8. 8

   Turn the mixer to low and add the eggs one at a time, scraping the bowl down. Mix 30 seconds more, until silky.

9. 9

   Pour the filling into the cooled crust and shimmy the pan to level it. Tap it gently on a towel-lined counter a few times to bring up air bubbles.

10. 10

    Put it on the lined baking sheet and bake at 350°F for 15 minutes. Then lower the oven to 300°F and bake another 30-35 minutes, until the center still wobbles slightly.

11. 11

    Turn the oven off and leave the cheesecake inside with the door closed for 1 hour.

12. 12

    Take it out and let it come to room temperature on the counter, about 1 hour. Cover loosely and refrigerate for at least 6 hours or up to 3 days.

13. 13

    Slice, then top each piece with caramel sauce and a sprinkle of flaked sea salt.