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1
Position rack in center of oven and preheat to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
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2
Blend cookies, butter and sugar in processor until crumbs stick together.
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3
Press crumbs on bottom and halfway up sides of prepared pan.
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4
Bake crust 10 minutes.
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5
Set aside.
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6
Maintain oven temperature.
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7
Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans.
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8
Add cream.
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9
Bring to simmer over medium heat.
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10
Set aside uncovered, and cool to room temperature.
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11
Discard beans.
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12
Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl.
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13
Add vanilla cream and blend.
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14
Add eggs; process 5 seconds.
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15
Scrape down sides of work bowl; process just until blended, about 5 seconds.
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16
Transfer filling to crust.
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17
Bake cake until sides puff slightly and center is just set, about 50 minutes.
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18
Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
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19
Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
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20
Increase heat; boil 3 minutes.
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21
Press mixture through sieve set over large bowl, pressing firmly on solids.
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22
Spoon warm topping over cold cake; spread evenly.
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23
Chill until topping is set, at least 2 hours.
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24
(Can be made 1 day ahead.
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25
Cover and keep chilled.)
