All ingredients should be at room temperature.
Place all ingredients in a mixing bowl and combine it until smooth. Do not mix too long – the aerated cheesecake will grow strongly, and then it will drop. It is important that the cheesecake is perfectly smooth.
Spread the cheesecake mixture on the cookie mass. Align.
The cheesecake is baked in a water bath. Boil water in the kettle. Wrap the form with a double folded foil, which will protect the cheesecake from the water during baking. Place the form with the cheesecake in a larger mold or in a casserole dish, to which pour water up to half the form with cheesecake.
Heat the oven to 180 ° Insert the form with cheesecake and bake for 10 minutes. After this time, lower the temperature to 110 C and bake additional 60 – 90 minutes (until the whole surface of the cheesecake is bake and elastic, check by gently touching the surface of the cheesecake in the middle).
Turn off the oven, let the cheesecake stand in it for 1 hour, slightly opening the door. Remove from the oven, cool in the mold. and then cool in the refrigerator for a minimum of 12 hours.