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1
Position rack in middle of oven and preheat to 350.
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2
Wrap outside of 9-inch springform pan with 2 3/4-inch-high sides with foil.
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3
Blend cookies, butter and sugar in processor until crumbs clump together.
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4
Press on bottom and halfway up sides of pan.
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5
Bake crust 10 minutes; set aside.
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6
Begin filling with tip of small sharp knife.
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7
Scrape seeds from vanilla beans into small saucepan; add beans.
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8
Add cream, bring to simmer over medium heat; set aside uncovered and cool to room temperature discard beans.
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9
Blend the cheese, sugar and salt in food processor until very smooth.
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10
Stop often to scrape sides of bowl.
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11
Add vanilla cream and blend.
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12
Add eggs and process 5 seconds, scrape down sides of bowl, process just until blended.
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13
Pour filling into crust and bake until sides puff slightly and center is just set, about 50 minutes.
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14
Place uncovered hot cheesecake into refrigerator to chill thoroughly, at least 6 hours.
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15
For topping, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
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16
Increase heat and boil 3 minutes.
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17
Press mixture through sieve set over large bowl, pressing firmly on solids.
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18
Spoon warm topping over chilled cheesecake, spreading evenly.
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19
Chill until topping is set, at least 2 hours.
