1. Pre heat the oven to 180 degree celsius.
2. Pulse the butter cookies until they form a powder like texture.
3. Line a 10/13" baking dish with parchment paper and transfer the cookies and flatten using the back of a glass.
4. Bake for 7-8 minutes at 180 degree celsius. Keep aside.
5. In a large mixing bowl, add cream cheese and sugar. Mix together with a hand mixer for about 2 minutes on low speed.
6. Add the eggs (one at a time) and mix again.
7. Add vanilla essence and cream. Mix one last time scraping the mixture from the bottom. Do not over mix.
8. Pour the batter to the cooled down (room temp is fine) biscuit base and transfer the baking dish to the oven and bake for 40-45 minutes at 160 degree celsius.
9. Once the top just begins to brown, over the cheesecake dish with a foil and transfer it back to the oven and bake for additional 20 minutes.
10. Turn off the oven at this step and let the cheesecake stay in the oven for at least 30 minutes.
11. Transfer the cheesecake to the kitchen counter and let it stay there for at least an hour before refrigerating overnight.

Salted Caramel Sauce

1. In a heavy bottom pan, add sugar and let it melt and caramelise on low flame.
2. Once the sugar turns into syrup, it will begin to change to a yellowish-golden colour. Just when it turns light brown, add the butter and continue stirring.
3. Once it has mixed, add cream and a pinch of salt.
4. Keep mixing for about one minute and turn off the heat.
5. Transfer the salted caramel sauce to a jar and pour over the cheesecake just before serving.