Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ½ cup
• Cream cheese, softened - 24 oz
• Granulated sugar - 1 cup
• Sour cream - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Caramel sauce - 1 cup
• Heavy cream - ¼ cup
• Salt - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   Mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan.

3. 3.

   In a large bowl, beat the cream cheese and sugar until smooth.

4. 4.

   Add sour cream and vanilla extract, blending well.

5. 5.

   Mix in the eggs one at a time, beating until just combined.

6. 6.

   Pour the cream cheese mixture over the crust in the springform pan.

7. 7.

   Bake for 55 minutes, or until the center is set.

8. 8.

   Cool the cheesecake at room temperature, then refrigerate for at least 4 hours.

9. 9.

   For the caramel sauce, heat the caramel and heavy cream in a saucepan over low heat until smooth.

10. 10.

    Add the salt to the caramel sauce and stir well.

11. 11.

    Once the cheesecake is chilled, pour the caramel sauce over the top.

12. 12.

    Refrigerate for an additional hour before serving.

Nutritional Facts