Ingredients
- Crust:
- 1 pkg Lady Fingers (NOT the pesach ones, the blue package with sugar on one side)
- 1/4 cup Sugar
- 1/2 stick Butter, melted
- Filling:
- 24 oz hard Cream Cheese, softened
- 1 cup Sugar
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 3 eggs
- 1 jar Caramel
Preparation
Step 1
Preheat oven to 325. Reserve 16 cookies, finely crush the rest. Mix in the butter and sugar. Press firmly into the bottom of a 9" springform pan (preferably a light one). Slice each reserved cookie in half horizontally and stand them up (cut side down, rounded sugar side facing out) touching one another around the edge of the pan. Gently press into the crust.
Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add sour cream and vanilla, mix well. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour into prepared crust. Bake 45-50 minutes, in a water bath, until center is almost set.
Run a small knife around rim of pan to loosen cake, but let the cake cool before removing from pan. Refrigerate 4 hours or overnight. Pour caramel onto center of cheesecake and smooth.