Start by lining a 3-inch deep, 6-inch round cake pan with a removable bottom. Use two layers of parchment paper, allowing the paper to extend about 2 inches above the rim of the pan.

Preheat your oven to 425°F.

In a bowl, combine the ground cookies with ¼ teaspoon kosher salt and melted butter. Stir until you have a mixture that resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan to create an even layer.

In a large mixing bowl, beat the room temperature cream cheese until it’s smooth and creamy.

Gradually add in the granulated sugar while continuing to beat until combined and smooth.

Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract until fully incorporated.

Gently sift in the all-purpose flour and half a teaspoon of kosher salt. Mix just until combined.

Gradually add the heavy cream into the mixture, stirring until it’s smooth and silky.

Carefully pour the filling over the crust in the prepared pan.

Place the pan in the oven and bake for 40 to 45 minutes.

Once the edges are golden and the center is slightly jiggly, remove the cheesecake from the oven.

Allow it to cool in the pan for about an hour before transferring it to the refrigerator.

Chill for at least 4 hours, preferably overnight.