Salted Caramel Cheesecake

Directions

1. Bring all ingredients to room temperature.
2. In a medium saucepan, heat 4 tablespoon of butter, brown sugar, half and half, and 1 teaspoon of vanilla over medium heat.
3. Bring to a boil, whisking occasionally.
4. Cook for about 8 minutes until the consistency thickens.
5. Remove the pan from heat and pour the sauce into a dish to cool.
6. Preheat oven to 325°F.
7. Bring a large pot of water to a boil, then reduce heat to low, and simmer.
8. Grease a a springform pan with butter and then press a layer of graham cracker crumbs into the bottom of the pan before wrapping it in aluminum foil to waterproof.
9. Place the springform pan inside a large roasting pan.
10. Beat the cream cheese until smooth.
11. Add the sugar and cream, beating for about 1 minute.
12. Add one egg at a time to the cream cheese mixture, beating and scraping the bowl's sides between each addition.
13. Add ½ cup of the caramel, the sour cream, the remaining teaspoon of vanilla extract and the sea salt. Beat until all the ingredients are well combined.
14. Pour the mixture into the springform pan.
15. Place the roasting pan containing the springform pan with the cheesecake on the middle rack of the oven, pouring hot water into the roasting pan without splashing the cheesecake.
16. Bake for 60–65 minutes, until the edges are set but 2–3 inches around the center is still wobbly.
17. Allow to cool for 60 minutes in the oven with the door ajar, then remove the cheesecake and cool to room temperature on a wire rack.
18. Refrigerate for at least 6 hours and up to overnight.
19. Carefully remove cheesecake from springform pan.
20. To serve, pour the remaining caramel sauce, warmed, over the cheesecake and slice with a sharp knife.
21. Sprinkle each slice with a pinch more sea salt if desired.