500 g of cream cheese Creamelotier (or Philadelphia); 200 g of butter cookies or crackers; ½ cup sugar; 4 tbsp. of butter; 3 eggs; ½ tsp. cinnamon; 1 vanilla pod; a pinch of salt
Grind cookies into crumbs, add butter, cinnamon, knead by hand. Prepare cheesecake crust: line the bottom of a round baking dish with wet and squeezed baking paper, arrange the crumbs to form sides and bottom of the cake. In a mixer, beat together on medium speed cheese, sugar and vanilla pod content, add eggs one at a time, and continue beating until smooth. Pour cheese mixture into the prepared crust and bake in an oven at 350°F for 50 minutes. Turn off the oven and leave the cheesecake in the oven without opening it to cool down 4 hours more. Cover the cake still in the baking dish with plastic, refrigerate overnight. In the morning unmold the cake, cut into 8 pieces. Serve with berries and a sprig of mint (here: lemon balm).