• Before you start: This recipe makes a 3-inch tall cheesecake. If your cheesecake pan is not 3-½ inches tall, the batter will spill out.

  You can extend the height of the cheesecake pan by adding a parchment collar to the inside rim of the pan. See below.

For the Crust:

• Heat the oven to 350°F  
• Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-½ inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan.   Spray the paper and the pan bottom with oil spray.  (See Notes)
• Place the crushed cookie crumbs in a bowl and stir in the sugar.  Drizzle the melted butter over the mixture and toss to combine.
• Tip the crumb mixture into the prepared pan and press against the bottom of the pan.  Transfer to the oven and bake for 12 minutes. Remove and cool completely.

To Make the Custard Filling:

• Reduce the oven temperature to 225°F.
• In a large mixing bowl, add the cream cheese and beat it on medium speed for 1 minute to break up the cream cheese.  You will need to stop the motor and scrape the bottom and sides.  
• Add the sugar to the cream cheese and mix on medium- low speed until well blended. Add the vanilla and salt.  
• Increase the speed to high and beat the mixture for 6 to 8 minutes, until it is smooth, light, and creamy. 

  Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.  
• Break the eggs into a dish and whisk to break them up, being careful to not create bubbles or foam.
• Set the mixer speed to low. Pour ¼ of the eggs into the cream cheese mixture and mix until they are incorporated about 15-20 seconds. Stop the mixer and scrape down the sides and bottom of the bowl. 
• Continue adding the eggs ¼ at a time. Stop the mixer and scrape the bowl between additions.  Keep the mixer speed on low while you add the eggs so you don't introduce air into the batter.
• Pour the cheesecake batter over the crust. Smooth the top with a spatula.  
• Transfer the cheesecake to the middle rack of the oven.
• Bake the cheesecake for 2 hours and 10 minutes. 
• Turn off the oven and crack the oven door about 2-inches, holding it open with a wooden spoon.  Keep the cheesecake in the oven for 30 minutes, then remove the wooden spoon and open the oven door completely. Let the cake cool in the oven for an additional 30 minutes. 
• Transfer the cake to a wire cooling rack and when it has cooled completely place it in the refrigerator for at least 6 hours or overnight.

To serve:

• Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan.  Gently peel away the parchment paper around the side of the cake.  
• Transfer the cake to a cake plate. U se a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake.  (A turntable is useful here)
• When the cake is loosened, use a spatula to lift the cake onto the serving plate.
• Slice the cake with a thin knife dipped into hot water with each slice.  Serve plain or with your favorite topping.