First Step: Start by preparing the crust. Grind 200g of cookies with 85g of melted unsalted butter in a food processor until you get fine crumbs, then press this mixture into a butter-brushed 9-inch springform pan and chill it in the fridge for about 10-15 minutes to set.

Second Step: Make the salted caramel sauce by melting 15 soft caramels with 1-2 tablespoons of cream in a pan over low heat until it’s spreadable, then stir in ⅓ teaspoon of salt to taste and set it aside to cool slightly.

Third Step: Prepare the cheesecake filling by whisking 680g of room-temperature full-fat cream cheese with 75g of granulated sugar and 1 teaspoon of vanilla until it’s creamy, which takes about 1-2 minutes. Add 240g of cookie butter and mix briefly, then in a separate bowl, whip 240g of chilled heavy cream to stiff peaks and gently fold it into the mixture without overmixing.

Fourth Step: Assemble the cheesecake by spreading half of the filling over the chilled crust. Pour the caramel sauce on top, warming it if needed, and leave a 1.5-inch border free around the edges to prevent leaking. Chill this layer for 10 minutes, then add the remaining filling, cover the pan, and refrigerate overnight or for at least 4 hours to set.

Final Step: Once set, remove the cheesecake from the pan. Warm 120g of cookie butter in the microwave for 10-20 seconds until it’s pourable, then pour it over the top and sprinkle with crushed cookies if desired. Slice and serve this delightful treat for the ultimate finish to your meal.