Caramelised Cookie Cheesecake

This is the cheesecake that I made last Saturday. I used the same recipe as the Oreo Cheesecake I made before but this time I replaced the oreo cookies with caramelised cookies. This recipe is really a keeper, that’s not a surprise since it's created by a cheesecake teacher.  The cake is creamy, smooth & just slightly tangy. But the cookie crumb base was quite wet, not sure if it's caused by water sipping into the pan, which I doubt since I wrapped the base of pan with aluminium foil. So next time, I would bake the crust first before pouring the cake batter.

Update (30 May 2015):

Below is the caramelised cookies I bought, the Lotus Biscoff Biscuit & Caramelito. In Singapore, you can purchase them from Mustaffa, Candy Empire & Choco Express. I've also seen the Lotus brand at Fairprice Tampines Mall. 

Caramelised Cookie Cheesecake

Crust:
20 caramelised cookies (I used Lotus Biscoff brand.)
70g butter, melted
Blend the cookies into crumbs. Pour in melted butter & mix well. Press into cheesecake pan - 9-inch (23cm) round or square cheesecake pan, ungreased, or springform pan with 3-inch (7.5cm) sides, greased. Set aside in the freezer to firm.

Filling:
3 packages (each 8oz/250g) cream cheese, softened
280g yogurt. (I used 2 small tubs of Marigold low-fat yogurt.)
150g granulated sugar
4 eggs
2 tsp pure vanilla extract
6 caramelised cookies (broken into quarters)

Method:

1. Preheat oven to 350 deg F (180 deg C). Wrap the base of the pan with aluminium foil if you are using the water-bath method.
2. In a large mixer bowl, beat cream cheese, yogurt & sugar on medium high speed for 3 minutes. (I beat until the cream cheese is smooth.)
3. Add eggs, one at a time, beating after each addition.
4. Stir in vanilla.
5. Fold in quartered cookies.
6. Pour batter over frozen crust. Bake in preheated oven for 45-55 minutes or until the top is light brown & the center has a slight jiggle to it. (I baked using water-bath method.)
7. Cool on a rack for 2 hours. Cover with plastic wrap & refrigerate for at least 6 hours before serving.

Recipe adapted from 125 Best Cheesecake Recipes by George Geary.

I am submitting this post to:

1. Bake Along, an event organised by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake For Happy Kids & 
2. Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY & hosted by Cheryl of Baking Taitai.