Step 1

Preheat the oven to 375°F. Lightly grease a 9" springform pan.

Step 2

Mix the crust ingredients together until crumbly.

Step 3

Press onto the bottom of the prepared pan; prick with a fork.

Step 4

Bake the crust for 10 to 15 minutes, until a light golden brown.

Step 5

Remove the crust from the oven and reduce the oven temperature to 325°F.

Step 6

Mix the cream cheese, brown sugar, vanilla, and salt at low speed until smooth, scraping the bottom and sides of the bowl.

Step 7

Add the eggs one at a time, scraping the bowl between additions.

Step 8

Stir in the salted caramel sauce and cream.

Step 9

Pour the filling into the crust and bake for 40 minutes.

Step 10

Reduce the heat to 300°F and bake 15 minutes more, until the edges of the cake are set.

Step 11

Tip: use an instant-read thermometer inserted 2" from the edge. Take the cheesecake out of the oven when it reads 170°F.

Step 12

Turn off the oven, and let the cake cool in the oven for 1 hour. When you turn off the oven your cheesecake will look concave in the center. As the oven cools, the cheesecake will cook slowly in the center and it will flatten out.

Step 13

If your oven doesn't have a cool-down feature, you will want to crack the door slightly. Tip: use a wooden spoon to prop open your oven door.