Directions

• Base:
• Grind the cookies into crumbs using a blender.
• Add melted butter and stir.
• Put the mix into a detachable form and tamp it down along the bottom.
• Put the form to the oven preheated to 160 degrees and bake for 10 minutes.
• While the base cools down, prepare the filling.
• Filling:
• Combine condensed milk and cream cheese, knead with a spatula until smooth.
• Add eggs one at a time, mixing well after each addition. Be careful when mixing: if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
  
• Pour the mix onto the baked base.
• Take another bowl, fill it with boiling water and put at the bottom of the oven.
• Put the form with the cheesecake in an oven preheated to 160 degrees. Bake the cheesecake for around 50-60 minutes. It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake – tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
• Leave the finished cheesecake for 40 minutes in the switched off oven with the slightly opened door, then take it out and let it cool at room temperature.
• Put the cooled cheesecake in the refrigerator for 4 hours, preferably overnight. Before serving, open the form and transfer the cheesecake to a dish. Decorate at your preference.