Pre-heat the oven to 350°F.

Using a blender or food processor, crush Cookies until finely ground.

Add melted butter to crumbs.

Press into the bottom and 1 1/2 inches up the side of a 10 inch springform pan.

Bake for 5 minutes and then allow to cool completely on a wire rack.

Reduce the heat to 300°F and prepare the cheesecake batter.

Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.

In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.

On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated.

Once you?ve added all the eggs, mix in the vanilla and salt and pour the batter into your prepared pan.

Soften jam in microwave. Drop spoonfuls on to cheesecake.

Using a butter knife, gently swirl the jam into the batter. The swirling should be kept to a minimum ? you want to have creamy little rivers of caramel in your cheesecake after it?s baked.

Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch.

Allow to bake at 300°F for two hours.

Turn off oven and allow to cool completely in the oven. Once cool chill for at least 4 hours before serving.