Starting with the base, place your cookies of choice in a mixer and whizz them up until finely crushed. Add the melted butter and process until combined.
Spread the base and press it down firmly on the bottom of a deep springform tin. Bake at 350 °F for 8 to 10 mins, then let the crust cool for another 10 mins.
In a large bowl, combine cream cheese and 1 cup of brown sugar for the cheesecake filling. Using an electric mixer, beat the ingredients until smooth. Add ¾ of a cup of whipping cream. Eggs should be added one at a time, just until blended. Pour the filling over the crust.
Bake at 300 °F for 1 hour and ~15 mins, until the cheesecake is set in shape but still jiggly. Let the cheesecake cool and set for around 30 mins. Refrigerate for at least 6 hours or overnight.
Upon serving, drizzle the salted caramel mixture over your cake, with additional sea salt flakes, if desired.
Make sure you’re using Full-Fat cream cheese for the filling to set.
If you don’t want your caramel to melt into the filling, sprinkle some flour on the top of the cheesecake before baking it, which creates a nice barrier for your caramel to sit on top of.
The salted caramel sauce can be easily made at home by melting brown sugar in a pan and adding butter, whipping cream and sea salt, until the mixture reaches a creamy texture. Don’t forget to let it cool before pouring it onto the cake!
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