First, make a bottom cookie. You can put all the ingredients in the food processor and spin it. This bottom cookie contains walnuts, so if you want to use a zipper pack, you can grind walnuts in a blender in advance.If it clumps well, place it on the first cooking foil and press it down. Place the bottom cookie flat with a hotteok fritter tender or flat tool in the refrigerator while filling.

Now let's make the filling. Lightly whisk out the cream cheese at room temperature and add sugar.

Add eggs, one at a time, to a well-sugar mixture. If you add two eggs at once, it's hard to mix, so you put them in one at a time.

Add whipped cream, yogurt, and vanilla oil one after another.

Now take out the mold from the refrigerator and pour the finished filling over the bottom cookie.

Lightly clean the top and bake in an oven preheated to 200 degrees for 20 minutes, then lower the temperature to 160 degrees for 40 minutes. Cool the finished cheesecake in the oven and transfer it to the refrigerator in a mold.