Cookie base:

1. Grind the cookies into a powder (you can use a blender or food processor).
2. Mix with the flour and melted butter until you have a moist paste.
3. Pour into a 20 cm mold and press firmly to form the base.
4. Bake at 170°C for 8 minutes. Let cool.

Filling:

1. Lower the oven to 160°C.
2. Beat the cream cheese until smooth.
3. Add the sour cream, sugar, salt, and cornstarch. Mix well.
4. Incorporate the lemon juice and ENCO Vanilla Essence.
5. Add the eggs one by one and the yolk, mixing without overbeating.
6. Pour the mixture over the baked base.

Baking and resting:

1. Bake at 160°C for 40 minutes or until the center is almost firm.
2. Turn off the oven, partially open the door, and leave the cheesecake inside for 1 hour.
3. Refrigerate for at least 12 hours before unmolding and serving.
4. Decorate with Caveeni Caramel Sauce to taste.