Ingredients:

  • 250g Digestive biscuits or Graham crackers, crushed
  • 100g Unsalted butter, melted
  • 1 tbsp Light brown sugar
  • 1/2 tsp Sea salt
  • 900g Philadelphia Cream Cheese, softened to room temperature
  • 200g Granulated sugar
  • 200ml Sour cream, room temperature
  • 1 tsp Vanilla bean paste or extract
  • 4 Large eggs, room temperature
  • 120ml Prepared salted caramel sauce
  • 150ml Salted caramel sauce for topping
  • 1 pinch Flaky sea salt

Instructions:

  1. Preheat your oven to 325°F (160°C). Combine crushed biscuits, melted butter, brown sugar, and sea salt until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes to set the structure, then cool completely.
  3. In a large mixing bowl, beat the cream cheese and granulated sugar on low speed only until smooth to avoid aerating the batter.
  4. Incorporate the sour cream, vanilla bean paste, and 1/2 cup (120ml) of salted caramel sauce. Scrape the sides of the bowl frequently to ensure a uniform emulsion.
  5. Add the eggs one at a time, mixing on low speed until just incorporated after each addition.
  6. Pour the batter over the cooled crust and bake for approximately 60 minutes or until the edges are set but the center has a slight wobble.
  7. Turn off the oven and leave the door ajar, allowing the cheesecake to cool gradually in the residual heat to prevent surface cracking.
  8. Chill for at least 6 hours. Before serving, drizzle with the remaining caramel sauce and finish with a sprinkle of flaky sea salt.