Baked Coffee Caramel Cheesecake Draft

How I make it

Crust

1. Preheat the oven to 350°F (180°C).

2. Grind the cookies to fine crumbs and pour the butter over them.

3. Press the mixture into an 11-inch (28 cm) springform pan in an even, firm layer.

4. Bake for 10 minutes and let cool. Lower the oven to 300°F (150°C).

Filling

1. In a mixer, beat the cream cheese. Add the sugar, then the eggs one at a time, and keep beating until smooth.

2. Take the bowl off the mixer and stir in the sour cream, coffee and vanilla.

3. Pour the filling over the cookie crust.

4. Wrap the pan in aluminum foil halfway up the sides to keep the water out.

5. Pour boiling water into a deep roasting pan and set the cake pan in it.

6. Bake for 1 hour 10 minutes to 1 1/2 hours.

7. Take out of the oven and let cool in the water bath for another 20 minutes.

8. Refrigerate for at least 4 hours, preferably overnight.

Topping and serving

1. In a small saucepan, cook the coffee, brown sugar, vanilla and cream until thickened.

2. Remove from the heat and let cool.

3. When the cake and the topping are completely cold, unmold the cake onto a serving plate.

4. Pour the topping over the cake and serve.