Prepare the Batter:
In a large bowl, combine cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch until smooth. Add eggs one at a time, folding gently to keep the batter light and airy.

Build the Layers:

• Line a 24 cm springform pan with parchment paper.
• Evenly crumble Bastogne cookies over the base.
• Pour half of the cheesecake batter over the cookies and smooth it out.
• Drizzle 75 g of caramel over the batter.
• Add another layer of crumbled cookies, followed by another drizzle of 75 g caramel.
• Pour the remaining batter on top and smooth the surface.

Bake to Perfection:

• Preheat your oven to 125°C (257°F).
• Bake for 60–65 minutes, until the edges are set and the center has a slight jiggle.
• Turn off the oven and let the cheesecake sit inside for 1 hour, then allow it to cool completely.

Create the Dreamy Ganache:

• Heat the heavy cream until just below boiling.
• Remove from heat and add chopped white chocolate. Let it sit for 1 minute, then stir until the ganache is smooth.

Final Touches:

• Pour the ganache over the cooled cheesecake.
• Drizzle extra caramel on top and use a toothpick to create decorative swirls.
• Cover and refrigerate for at least 6 hours (preferably overnight) to set.

Serve & Savor:

• Slice the cheesecake into neat pieces.
• Optionally garnish with extra caramel, whipped cream, or fresh strawberries.