Make the cheesecake batter

• Place the cream cheese, crème fraîche, granulated sugar, vanilla sugar and cornstarch in a large mixing bowl.
• Mix until smooth.
• Add the eggs one at a time, gently folding each into the batter to keep it airy.

Layer the cookies and batter

• Line the bottom of a springform pan with parchment paper.
• Crumble a layer of Bastogne cookies and spread them evenly over the base.
• Pour half of the cheesecake batter over the cookies and smooth it out.
• Spread caramel over the batter, add another layer of cookies and more caramel.

Finish the assembly

• Pour the remaining cheesecake batter on top and smooth the surface.

Bake the cheesecake

• Preheat the oven to 125 °C.
• Bake until the edges are set and the center still jiggles slightly.

Rest in the oven

• Turn off the oven and let the cheesecake sit inside to prevent cracking.
• Allow the cheesecake to cool completely.

Make the white chocolate ganache

• Heat the heavy cream until just below boiling point.
• Remove from heat and add the chopped white chocolate.
• Let it sit, then stir until smooth.

Decorate the cheesecake

• Pour the ganache over the cooled cheesecake.
• Drizzle drops of caramel over the ganache.
• Use a toothpick to create a decorative pattern.

Chill and serve

• Cover the cheesecake and refrigerate to set.
• Slice the cheesecake into neat pieces.
• Garnish with extra caramel, whipped cream or fresh strawberries if desired.