Salted Caramel Cheesecake

• 8.8 oz Biscoff cookies
• 5 tbsp unsalted butter
• 24 oz cream cheese
• 3 eggs
• 1 cup sour cream
• 1 cup packed brown sugar
• 1 cup thick caramel sauce
• 3 tbsp all-purpose flour
• 1 tbsp vanilla extract
• ½ tsp salt
• ½ cup thick caramel sauce

Preparation

1. Step 1

   0:07
   Preheat oven to 350 °F. Place one 8.8 oz package Biscoff cookies (250 g) in the bowl of a food processor and process until finely ground, about 30 seconds to 1 minute, yielding about 1 1/2 cups crumbs.
2. Step 2

   0:54
   Add 5 tbsp (70 g) melted unsalted butter and pulse to combine. Remove the blade and stir with a spatula to ensure even mixing with no dry patches or butter pools. The mixture should resemble fine wet sand and hold together when squeezed.
3. Step 3

   1:48
   Lightly grease a 9-inch springform pan. Transfer the crumb mixture into the pan, press firmly into the bottom, and work the crust 1 inch up the sides using a flat-bottomed glass or measuring cup. Place the pan on a rimmed baking sheet.
4. Step 4

   2:44
   Bake the crust for 10 to 12 minutes or until fragrant. Remove from the oven and let cool for 20 minutes.
5. Step 5

   3:12
   While the crust bakes and cools, fit a stand mixer with the paddle attachment. Add three 8-oz blocks room-temperature cream cheese and mix on medium-low for about 2 minutes until smooth and creamy, scraping down the bowl as needed.
6. Step 6

   3:48
   Crack 3 eggs into a small bowl to check for shells.
7. Step 7

   4:08
   Add 1/2 cup (120 g) sour cream, 1/2 cup (110 g) packed brown sugar, 1/2 cup (175 g) thick caramel sauce, 3 tbsp all-purpose flour (sifted), 1 tbsp vanilla extract, and 1/2 tsp salt to the cream cheese. Mix on medium-low until smooth, about 1 minute, scraping the bowl and beater thoroughly. If lumps remain, mix an additional 1-2 minutes. Reduce speed to low.
8. Step 8

   7:44
   Add the eggs one at a time on low speed, mixing until incorporated and scraping the bowl after each addition. Mix an additional 30 seconds until silky smooth.
9. Step 9

   8:56
   Pour the filling into the cooled crust. Gently shake or shimmy the pan to level, then tap the pan a few times on a kitchen-towel-lined counter to release air bubbles.
10. Step 10

    10:00
    Return the pan to the rimmed baking sheet and bake at 350 °F for 15 minutes. Reduce oven temperature to 300 °F and bake an additional 30-35 minutes until the cheesecake has a slight wiggle in the center when gently shaken.
11. Step 11

    10:18
    Turn the oven off, leave the door closed, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool on the counter for about 1 hour to reach room temperature. Loosely cover and refrigerate for at least 6 hours or up to 3 days.
12. Step 12

    10:37
    Slice the chilled cheesecake. Drizzle each slice with additional thick caramel sauce and sprinkle with flake sea salt before serving.