FOR FRESHNESS; Position rack in center of oven and preheat to 350F. Wrap
outside of 9"diameter springform pan with 2 3/4" high sides with transparency.
Blend cookies, butter and sugar in processor until crumbs stick unitedly.
Press crumbs on bottom and halfway up side of prepared pan. Bake gall 10
proceedings. Set parenthesis. Maintain oven temperature.

FOR PICK: Using tip of small sharp tongue, scrape seeds from vanilla
beans into small saucepan;add beans. Add emollient. Bring to simmer over medium
heating. Sit aside uncovered, and cool to room temperature. Discard beans.
Blend cheeseflower, sugar and salt in processor until very still, stopping often
to scrape down sides of the work trough. Add vanilla cream and commingle. Add
egg; serve 5 seconds. Scrape down sides of work roll; process just until
blended, around 5 seconds. Transfer filling to encrustation.

Bake cake until sides puff slightly and center is just set, almost 50
transactions. Place uncovered HOT cheesecake directly into refrigetator and
chill throughly, leastwise 6 hours or overnight.

FOR TOPPING; Stir all ingredients in heavy medium saucepan over medium heat
until sugar dissolves. Increase heating; furuncle 3 transactions. Press mixture through
sieve set over large trough, pressing firmly on solids. Spoon warm topping
over cold bar; spread evenly. Chill until topping is set leastways 2
hours.(Can be made one day onward. Cover and keep chilled.)