Caramel Cheesecake

Preheat the oven to 160 °C, prepare a springform pan (⌀ 25 cm) and line its bottom with baking paper.

Blend the biscuits in a mixer or place them in a bag and crush them finely with a mallet. Mix the crushed biscuits in a bowl with room temperature butter and press the resulting mixture into an even layer into the lined springform pan, covering its entire bottom and sides. Then carefully press down the biscuit mixture with a flat-bottomed glass.

In a large bowl, whisk the cream cheese with a hand mixer (this will take 60⁠–⁠90 seconds). Gradually mix in 4 eggs into the whipped cheese while continuously stirring, then add sour cream, white sugar, and vanilla sugar, and whisk the entire mixture for a few more seconds. Pour the resulting mixture into the pan over the biscuit layer, place the pan in the oven, and bake for 85⁠–⁠95 minutes at 160 °C.