• Preheat your oven to 350° F. If you do not have a silicone cheesecake pan protector, tightly wrap your cheesecake pan with heavy duty foil to prevent any water from seeping into the pan during baking.

For the crust:

• Place the cookie crumbs, sugar, cornstarch, and salt in a small food processor. Pulse until combined and a medium fine crumb.
  150 g cookie crumbs, 67 g sugar, 8 g cornstarch, 1/8 tsp salt
• Add the butter, pulse until the mixture resembles wet, coarse sand.
  70 g 5 tbsp butter
• Press the crust mixture into the bottom and just slightly up the sides of a 9” round cheesecake pan
• Bake at 350° F for 10 minutes, remove from the oven and brush lightly with the beaten egg white, return to the oven and bake for an additional 2 minutes to set the egg white (the egg white helps seal the crust and keep it from becoming soggy from contact with the custard filling, if you choose not to use the egg white, simply bake the crust for 12 minutes). If you have a silicone cheesecake pan protector, insert the pan into the protector (otherwise, it should already be wrapped in foil). Lower the oven temperature to 300° F.
  1 egg white

For the custard filling:

• In medium bowl, whisk together the sour cream, goat milk, honey and vanilla bean paste – set aside
  120 g sour cream, 80 ml goat milk, 336 g honey, 20 ml vanilla bean paste
• In a large mixing bowl, beat the goat cheese and cream cheese at medium low speed until soft and creamy
  454 g goat cheese, 454 g cream cheese
• Add in the corn starch and salt, mix until combined – avoid overmixing, you do not want to aerate the batter
  24 g corn starch, 5 g salt
• Add the eggs, one at a time, beating just until the egg is incorporated before adding the next.
  4 large eggs
• Stir in the sour cream and goat milk mixture at the lowest speed or by hand, just until combined.
• Transfer about 1/3 of the mixture to a separate, medium bowl and add the cajeta. Stir until the mixture is uniform in color.
  106 g cajeta
• Add the cheese cake batter to the prepared crust alternating between two parts of the the vanilla batter and one part of the the cajeta batter until all of the batter is in the crust.

Cajeta swirl topping:

• Drizzle the cajeta over the surface of the batter. Drag a butter knife through the cajeta on the surface and an inch or so into the batter below to create a swirl pattern throughout the cheesecake and on the surface.
  80 g cajeta
• Place the pan in a larger round pan or a roasting pan. Fill the outer pan with water until it reaches about halfway up the side of your cheesecake pan. Bake at 300° F for 1 hour 30 minutes or until the edges are set and the center has a slight wobble.
• Turn off the oven and leave the cheesecake in the oven for an additional 1 hour to cool
• Remove the cheesecake from the oven and from the water bath, run a very thin flexible spatula around the upper edge of the cheesecake to ensure the filling is not stuck to the pan.
• Place the baked cheesecake in the refrigerator to chill and set for at least 4 hours or overnight before removing from the pan and serving.