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1
For the crust: Stir cookie crumbs, salt, and sugar in a bowl.
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2
Pour in melted butter or margarine and stir until the crumbs are all moist.
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3
Press crumbs in the bottom of a spring form pan.
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4
Bake the crust at 350F for 5-10 minutes (depending on the size of the pan - the larger, the less time it will need) or until the crust starts becoming golden.
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5
Cool while you prepare the cake batter.
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6
For the cheesecake batter: beat the cream cheese at medium speed till it is soft and creamy.
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7
It is important that the cheese has been warmed to room temperature for this step!
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8
Add in the sugar, and beat for another 2-4 minutes, until cheese is light (and not grainy).
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9
Add in the vanilla and beat until properly mixed.
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10
Add in the eggs one at a time, making sure each is well incorporated before adding in the next.
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11
Add the heavy cream, either on low speed or by hand.
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12
If you have any extra goodies to throw in (like a few tbs of jam to swirl in the batter, or extra cookie chunks), now is the time to fold those inches.
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13
Bake the cheesecake at 325 for 50min-1 hour and 15 min, or until it has set (besides the middle, which can still be a little jiggly).
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14
The rate at which the cake will finish depends on the size of pan you used and your oven!
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15
It is important to watch it.
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16
I have baked these in different ovens in the same sized pans and there is no consistency.
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17
When using heavy cream, I don't both with a water bath - but if you do, you will probably have to bake it a little longer.
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18
If mine cracks (not very often), I just top it with a chocolate ganache to fill in the cracks.
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19
Yum.
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20
When removing the cake - run a knife around the edges of the cake, to keep it from pulling away and cracking.
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21
You can also turn off the oven a little earlier and let it cool off gradually while it finishes cooking.
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22
Let the cake cool off on the counter before chilling it.
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23
Refrigerate for at least a few hours (ideally over night) before serving.
