Caramel cheesecake | Creamy and silky dessert

Preheat the oven to 160 °C. Prepare a 25 cm diameter springform pan and line the bottom with baking paper.

Finely crush the biscuits in a food processor, or place them in a bag and crush them with a meat tenderizer. Mix with 130 g of melted butter, then press evenly into the bottom and sides of the springform pan. Firmly compact the biscuit base with a flat-bottomed glass.

In a large bowl, beat the cream cheese with a hand mixer (approx. 60-90 seconds). While continuously mixing, add the eggs one by one, then mix in the sour cream, 100 g of granulated sugar, and vanilla sugar. Beat for a few more seconds until you get a homogeneous mixture. Pour the cream onto the biscuit base, place it in the oven, and bake for 85-95 minutes at 160 °C.