Step-by-Step Instructions for Salted Caramel Cheesecake

• In a medium saucepan over medium heat, add 1 cup of granulated sugar. Allow it to melt without stirring until it achieves a deep amber color, about 10 minutes. Carefully stir in 5 tablespoons of sliced butter until well mixed; then, slowly pour in 1 cup of warmed heavy cream while stirring continuously until smooth. Finally, mix in 1 teaspoon of vanilla extract and 1 teaspoon of salt, then set the sauce aside to cool.
• Preheat your oven to 350°F (175°C). Crush the Biscoff cookies in a food processor until they form fine crumbs. In a mixing bowl, combine the crumbs with 6 tablespoons of melted butter until evenly blended. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s compact. Bake in the preheated oven for 10 minutes, then remove and allow it to cool completely.
• In a large mixing bowl, use an electric mixer to beat 32 ounces of room temperature cream cheese until it’s smooth and creamy. Gradually add 1 cup of granulated sugar and 2 teaspoons of vanilla extract, mixing well until fully combined.
• Add the 4 large room temperature eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition.
• Gently fold in ⅓ cup of room temperature heavy cream, ½ cup of sour cream, and 1 tablespoon of cornstarch until just combined.
• Carefully fold ⅔ cup of the cooled salted caramel sauce into your cheesecake mixture, achieving a marbled effect.
• Pour the cheesecake filling over the cooled Biscoff crust in the springform pan. Place it in the preheated oven and bake for approximately 60-70 minutes.
• Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
• Before serving, drizzle the remaining salted caramel sauce over the chilled cheesecake and optionally sprinkle with flaky sea salt.