New York cheesecake with a speculoos crumb crust

Pulse the speculoos into crumb; squeeze or crumble any cookies that survive by hand.

Melt the butter. Stir sugar, salt and melted butter into the crumb until well combined.

Grease the springform pan with the leftover butter.

Press the crumb evenly over the whole bottom of the pan, packing it down as much as possible.

Mix the room-temperature cream cheese and sour cream in a big bowl until completely smooth.

Mix in vanilla and sugar, then the eggs and egg yolks only until just combined, then the heavy cream very quickly.

Pour the filling onto the crust.

Cover the entire bottom of the pan with tin foil so nothing leaks.

Set the foil-wrapped cheesecake in a deep pan of hot water.

Bake in a preheated oven at 325F / 162C for an hour and 15 minutes.

Turn the oven off completely and leave the cheesecake inside for about 45 minutes.

Run a knife around the edges, then leave on the counter at room temperature 15 to 20 minutes.

Cover loosely with plastic wrap and refrigerate overnight.

Serve with strawberries, lemon zest and some sugar.