Instructions

1. Preheat the oven to 165 degrees. Lightly grease a rounded cake tin or a Ø 22 cm springform and place the baking sheet into the springform.
2. Crush the biscuits in the food processor. Melt the butter, then mix the crumbs with the melted butter and 50 grams of sugar. Press this mixture firmly into the bottom of the springform using the back of a spoon.
3. Measure the cream cheese, 100 grams of sugar and the vanilla extract into a mixing bowl and mix on low speed until smooth. Add the eggs one at a time. Melt the chocolate au bain-marie and cut the Stroopwafels into pieces. Add both to the mixture.
4. Pour the mixture into the springform. Bake the cheesecake in the preheated oven for about 45 minutes, until it is puffy around the edges and still very soft in the centre. Turn off the oven and let the cheesecake cool inside. Then place it in the refrigerator for about 4 hours.
5. Loosen the cheesecake from the springform. Mix the liquid caramel with the salt and spread the salted caramel over the cheesecake. Cut the mini Stroopwafels in half and decorate the cheesecake with them.