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Crust:
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Process cookies in food processor almost to a fine crumb.
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Drizzle in melted butter, while the processor is still running, and sprinkle in salt until completely combined.
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Press moistened crumbs into the bottom, and about 1/2 of the way up the sides, of a 9 inch spring form pan.
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Bake crust in an oven preheated to 350° for ~15 min.
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Remove from oven and set aside to cool while prepping the cake batter.
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Cake:
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Beat together cream cheese and sugar until well combined.
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Add eggs one at a time.
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After eggs have been incorporated add the cream and vanilla bean seeds, beat until well combined, but don’t over mix. Fold in caramel bits until well distributed.
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To assemble the cake pour the batter over the crust and spread out as evenly as possible.
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Bake in an oven preheated to 300° for 90 minutes.
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Turn oven off and continue to let the cake sit in the hot oven for another 90 minutes.
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Remove from oven and refrigerate cake for at least 4 hours or overnight.
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Slice and EAT!
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Note: I don't use a water bath. But, I do sit my spring form pan on a cookie sheet in case anything leaks out the bottom.