Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, melted
  • 1.5 cups granulated sugar, divided
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 32 oz full-fat cream cheese, room temperature
  • 0.5 cup full-fat sour cream
  • 4 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 0.25 tsp almond extract
  • 0.5 cup pre-made sugar cookie dough, crumbled

Instructions:

  1. Preheat and Prep: Set your oven to 175°C (350°F) and line the bottom of a 23cm springform pan with parchment.
  2. Mix the Foundation: Combine 1.5 cups flour, 0.5 cup sugar, salt, baking powder, and melted butter until it looks like wet sand.
  3. Form the Base: Press the mixture firmly into the bottom of the pan. Note: Use the bottom of a flat glass to get an even, compressed layer.
  4. Par bake the Crust: Bake for 10 minutes until barely golden and fragrant. Let it cool slightly while you make the filling.
  5. Cream the Cheese: Beat 900g cream cheese and 1 cup sugar until velvety and smooth, scraping the bowl often.
  6. Add Aromatics: Mix in the sour cream, vanilla extract, vanilla bean paste, and almond extract.
  7. Incorporate Eggs: Add eggs one by one on low speed until just combined and glossy. Do not overmix!
  8. Layer and Top: Pour the filling over the crust, then scatter 0.5 cup crumbled cookie dough over the top surface.
  9. The Gentle Bake: Lower oven to 160°C (325°F) and bake for 65-75 minutes until edges are set but center wobbles slightly.
  10. The Long Chill: Turn off the oven and crack the door for 30 minutes, then move to the counter, and finally the fridge for at least 6 hours until firm and cold to touch.