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Preheat oven to 170°C. Crumble cookies and rusk and mix with the butter and salt. Press crumb mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes.
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In another bowl whisk together eggs, vanilla sugar and white sugar. Add curd cheese and cream cheese
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Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
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Pour mixture into prepared springform pan and bake for another 40 minutes.
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After baking, turn off the oven and let it cool in the oven. This prevents forming cracks on the top of the cheesecake.
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Serve plain or with raspberry mousse.