In a bowl, crush the cookies into a fine crumble. Mix the crushed cookies with the melted butter, mix together.
Beat the room temperature cream cheese with a mixer until smooth. Add sugar and whisk.
When it's well mixed, add the sour cream a little bit at a time and mix together. Add the beaten egg little by little, and mix well.
Next, add and mix in the cornstarch, add the heavy cream, and sprinkle in vanilla extract. Mix.
When everything is evenly incorporated, pour into the mold. Wrap the mold with aluminum foil. Boil water in the oven and preheat to 200°C.
Bake for 30 minutes at 200°C and 30 minutes at 160°C. When it's finished baking, let it cool in the refrigerator. Remove from the mold after it has rested in the refrigerator.
Story Behind this Recipe
When you hear "souffle" or "no-bake cheesecake" you think "baked!" Since I couldn't really find a flavor that I liked, I took the recipe from a cream cheese package and modified it! It's richer than baked cheesecake, and came up with this irresistible recipe for anyone who likes cheesecake.
When you spread the cookies into the cake mold, use a spoon to flatten it evenly.
As soon as it's finished baking, the cake is risen, but when you remove it from the oven, it naturally deflates and becomes a profoundly rich cheesecake. After letting it cool and leaving it to settle in the refrigerator for 12 hours, it's perfect!