First, get the crust ready.
Set the oven temperature to 325°F (160°C). A 9-inch springform pan should be greased.
Combine the sugar, cinnamon (if using), and graham cracker crumbs in a medium bowl. Stir in the melted butter until it is uniformly saturated.
To create an even layer, press the mixture into the springform pan’s bottom. Bake for ten minutes. As you prepare the filling, let it cool.
Make the filling in step two.
Beat the softened cream cheese until it’s creamy and smooth in a big bowl.
Beat in the sugar gradually until well mixed.
Add the eggs and vanilla extract one at a time, making sure to fully mix each one.
Add heavy cream and sour cream and stir until smooth. To avoid cracks, do not overmix.
Step 3: Put the Cheesecake Together
Cover the chilled crust with half of the filling.
Using a knife, carefully swirl half of the caramel sauce over the filling to give it a marbled appearance.
Evenly distribute the remaining filling. Pour the leftover caramel sauce over the top in swirls.
Step Four: Bake
The springform pan should be put in a bigger baking dish. Pour hot water into the larger dish until the water reaches halfway up the springform pan’s sides. (This water bath aids in crack prevention.)
