Step 1

Crust:

Step 2

Stir crumbs, butter and salt together. Press crumbs into the bottom and about 1-inch up the sides of an 8-inch spring form pan (I use a small glass to help get into the edges of the pan).

Step 3

Refrigerate for 15 minutes. Cheesecake:

Step 4

Beat cream cheese, on low, with a paddle attachment of a mixer until smooth and creamy. Add condensed milk and vanilla and beat until incorporated.

Step 5

Mix in halvah by hand to keep from breaking it up too much.

Step 6

Pour into chilled crust. Refrigerate for at least 4 hours or until firm.

Step 7

Run a spatula around the edge to loosen it from the pan.

Step 8

Remove from pan. Garnish with halvah crumbs.