Cookie Butter Cheesecake

Preparation of the Crust [00:10]

1. Place the cookies in a food processor, add a pinch of salt, and pulse until fine.
2. Mix in the melted butter until well combined.
3. Grease the pan, then spread the crust mixture evenly in the pan, pressing it down firmly.
4. Bake for 10 minutes until set.

Preparation of the Filling [00:27]

1. Combine the room-temperature cream cheese with sugar and a pinch of salt.
2. Beat until just incorporated.
3. Mix in the sour cream, cookie butter, and a small amount of vanilla extract.
4. Beat until combined.
5. Add the eggs one at a time, incorporating each before adding the next. Do not overmix.

Baking [00:54]

1. Pour the filling over the crust and tap the pan to remove air bubbles.
2. Wrap the pan with aluminum foil for a water bath.
3. Bake in a water bath at 325°F for 60 to 80 minutes, until the edges are set and the center is slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside until fully cooled.
5. Transfer to the refrigerator to chill before removing from the pan.

Finishing [01:13]

1. Pour the melted cookie butter over the cooled cheesecake and smooth the surface.
2. Top with crushed cookie pieces.