Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter - ¼ cup, melted
• Cream cheese - 24 oz, softened
• Granulated sugar - 1 cup
• Sour cream - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 3
• Salted caramel sauce - 1 cup
• Sea salt - ½ teaspoon

Instructions

1. 1.

   Preheat the oven to 325°F (163°C).

2. 2.

   Mix graham cracker crumbs and melted butter, then press the mixture into the bottom of a 9-inch springform pan.

3. 3.

   Bake the crust for 10 minutes, then let it cool.

4. 4.

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

5. 5.

   Add granulated sugar, sour cream, and vanilla extract, and mix until combined.

6. 6.

   Add eggs one at a time, mixing on low speed until just combined.

7. 7.

   Pour the filling over the cooled crust.

8. 8.

   Bake for 50-60 minutes, until the center is set but still slightly jiggly.

9. 9.

   Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

10. 10.

    Refrigerate the cheesecake for at least 4 hours or overnight.

11. 11.

    Before serving, spread the salted caramel sauce over the cheesecake.

12. 12.

    Sprinkle with sea salt, slice, and serve.

Nutritional Facts