In a bowl, combine the crushed cookies with melted butter until a moist crumble forms.
Press the mixture into the bottom of a round baking pan (22 cm diameter) and freeze while you prepare the frosting.
Preparing the frosting:
In a mixer, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Add the sour cream, vanilla extract, and cornstarch. Mix until smooth. Preparation and baking:
Pour the frosting over the crust in the prepared pan.
Bake the cake in a preheated oven at 160°C (320°F) for about 60 minutes, or until the edges are set and the center is still slightly jiggly.
Let the cake cool completely before removing from the pan. To prepare the caramelized topping:
Melt the sugar and water in a saucepan over low heat until a golden brown caramel forms.
Carefully pour the caramel over the cooled cheesecake and spread it quickly before it hardens.
Cool and serve:
Leave the cheesecake to cool in the refrigerator for at least 4 hours (preferably overnight) before serving.
For easier cutting, dip a knife in hot water before slicing. If you prefer, you can caramelize the granulated sugar directly on the cheesecake with a blowtorch for a crispy crust.
Yield: 8-10 servings.
Enjoy this creamy and delicate dessert with a hint of caramel!
