Stracciatella cheesecake

<strong>Preparation: </strong>

For the crust:

• In a food processor add the cookies, the sugar, and process well until finely crumbed.
• Add XNUMX g of the butter and process again until the whole butter is absorbed and the mixture has the texture of wet sand.
• Spread the mixture into a XNUMX cm springform pan and press it well. Ideally, you should freeze it for XNUMX-XNUMX minutes until the crust is firm.

For the cream:

• Preheat the oven to XNUMXο C (XNUMXο F) set to fan.
• In a mixer’s bowl add the cream cheese, the sugar, the vanilla, and beat with the whisk attachment at high speed, for XNUMX-XNUMX minutes, until the cream cheese and the sugar are combined well and the mixture is fluffy.
• Add the eggs one by one, the corn starch, the melted white chocolate, the salt, and beat at medium speed until the ingredients are homogenized.
• Remove the bowl from the mixer, finely chop the chocolate, add it into the bowl and mix with a silicone spatula.
• Brush the sides of the pan with the remaining XNUMX g of the butter and pour the whole filling in.
• Bake for XNUMX hour and XNUMX minutes. Remove and allow XNUMX hour for the cheesecake to come to room temperature.
• Serve with the melted chocolates and the caramel sauce.