To measure the right amount of ingredients. Mandatory requirement - everything should be at room temperature.

Grind cookies into crumbs by placing it in a bag and roll a rolling pin or grind in a blender.

100 g walnuts, finely grind for the basics with the help of a rolling pin or a blender, the remaining 100 g chopped with a knife very finely.

In a Cup mix melted butter, oatmeal cookies and nuts. Mix well.

Correctly bake the cheesecake in a water bath, this split mold, wrap with foil, and if this step is annoying, you can just put in the oven capacity with water. The bottom of the form to lay the paper and lay the Foundation of the cheesecake, to make the roll compact. Put into the refrigerator.

To turn on the oven. While the oven heats, prepare the filling. First, brew a strong coffee and cool. Measure out 5 tbsp of brown sugar from the Mistral universal.

In the right cheesecake takes creamy cottage cheese, I suggest to cook with the soft melted creamy cheese, you get sooo interesting tasty replacement. All the ingredients to combine in a Cup, stir until smooth.

Remove the pan from the refrigerator. Distribute the cream on the basis of cheesecake.

Bake preferably in a water bath at 160-170 degrees, not more. Time is 1H 20 min - 1H 30 min, given the characteristics of your oven. For 5-10 minutes until ready to prepare the cheesecake filling. Accidentally deleted photos step by step fill... but it is actually wonderfully simple. Reheat in a pan 30 g of butter, add brown sugar, stir, add 60 g of sour cream, boil on a moderate fire, add nuts, stir. To get the cheesecake out of the oven, pour the filling and then place in the oven for 5-10 min. Oven off, crack the door to cool the cheesecake.

Voila! Ready! Now the hard part. To remove a cheesecake for five, six, seven, eight... hours in the refrigerator and endure, endure, endure.