White Chocolate Cheesecake with Sea Salt Caramel

Preheat the oven to 350°F.

To make the crust:
Combine the Maria cookies with the walnuts in a food processor and pulse until you get fine crumbs. Add the butter and cocoa powder and pulse again until all well mixed. Press the mixture into the bottom of a 10-inch springform pan that previously has been lined with parchment paper and lightly greased with butter. Bake the crust for 10 minutes, then set it aside. Turn the oven up to 425°F.

To make the filling:
Melt the white chocolate in a small bowl in the microwave (in 30 second intervals until well melted; this prevents the chocolate from getting burned). Set aside to cool slightly.

Beat the cream cheese in a large bowl with an electric mixer until smooth. Add the sugar, flour and vanilla and beat it again, just until it’s smooth. Add the eggs one at a time, beating after each one. Beat in the melted chocolate. Pour the batter over the crust.

Bake the cheesecake at 350F for 10 minutes, then reduce the heat to 250°F and continue to bake for another 30-35 minutes. You can tell when the cheesecake is done when it’s barely firm around the edges and the center is just slightly jiggly. It will firm up as it cools. Immediately run a thin knife around the edge to loosen it from the pan, but allow it to cool completely and then refrigerate it for at least an hour before you remove the sides of the springform pan.

To make the Sea Salt Caramel:
In a small saucepan, bring brown sugar, whipping cream and butter to a boil over medium-high heat, stirring constantly. Boil for about 3 minutes. Remove from heat, whisk in almond extract and sea salt. Let it cool and then serve on top of the cheesecake.

Slice the cheesecake with a sharp knife dipped in hot water, then wiped dry before each slice.