Step 1

Add the graham crackers, sugar and salt in a bowl and stir. Add in the melted butter and mix together.

Step 2

In a buttered, round springform pan (this is super important to use) press the crust down in an even layer.

Step 3

Wrap tinfoil around the bottom of the outside pan, bake the crust for 10 minutes in a 350 degree oven.

Step 4

Turn the oven to 325 degrees and boil some water in a kettle for later

Step 5

Beat cream cheese on medium (about 4 minuntil light and fluffy, scraping down the sides. Make sure you scrape the bottom and sides to remove any clumps of cheese.

Step 6

With the mixer running, add sugar and salt and continue to beat for another 4 mins.

Step 7

Beat in the vanilla and add eggs one at a time, beating full after each addition.

Step 8

Reduce speed to low and add heavy cream

Step 9

Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.

Step 10

(Add caramel and peanut butter sauce on top before baking… see below for recipe)

Step 11

Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.

Step 12

Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.

Step 13

Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.

Step 14

In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let sit until soft

Step 15

In a small saucepan, bring sugar and 4 tablespoons juice to a boil.

Step 16

Combine remaining 6 tablespoons juice and cornstarch in another small bowl.

Step 17

Stir until dissolved and whisk into boiling orange juice.

Step 18

Remove from heat. Stir in softened gelatin.

Step 19

Cool to lukewarm, and pour over the cheesecake before it hardens