Instructions

1. Prepare the crust:
   • Preheat your oven to 325°F (163°C).
   • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a springform pan. Bake for 10 minutes and let cool.
2. Make the cheesecake filling:
   • In a large mixing bowl, beat the cream cheese and sugar until smooth.
   • Add eggs one at a time, mixing well after each addition.
   • Mix in vanilla extract and sour cream until fully incorporated. Pour the filling over the cooled crust.
3. Bake the cheesecake:
   • Place the springform pan in a larger baking dish and fill the dish with hot water (about halfway up the sides of the pan). This water bath helps prevent cracks.
   • Bake for 60-70 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
4. Prepare the caramel topping:
   • In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color.
   • Carefully add the warm heavy cream while stirring, followed by the butter and salt. Allow to cool slightly.
5. Assemble and chill:
   • Pour the caramel sauce over the cooled cheesecake and sprinkle some crumbs or garnish if desired. Refrigerate for at least 4 hours or overnight before serving.

Enjoy your homemade creamy caramel cheesecake!