Salted Caramel Cheesecake

Instructions

1. Unclasp your 9-inch springform pan and remove the base. Cut a circle of parchment paper slightly larger than the base. Place the parchment over the base, attach the outer ring, and clamp it down tightly. Lightly grease the inside of the ring with butter or a non-stick baking spray.
2. Preheat your oven to 350 degrees Fahrenheit. Pulse the graham crackers in a food processor until they are fine crumbs. Stir in the granulated sugar and melted butter until evenly moistened. Dump the mixture into your prepared pan and press it firmly into the bottom and slightly up the sides. Bake for exactly 10 minutes, then let it cool on a wire rack.
3. Place your completely room-temperature cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese on medium speed for about two minutes until totally smooth. Gradually pour in the granulated sugar while the mixer is running on low. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula.
4. Keep your mixer on the absolute lowest speed setting. Add the room-temperature eggs one at a time, waiting until the yolk just barely disappears before adding the next. Spoon in the sour cream and pour in the vanilla extract. Mix for just 15 more seconds to bring it all together. Give it one final gentle fold by hand using a silicone spatula.
5. Tear off three large, separate sheets of heavy-duty aluminum foil. Place your cooled springform pan in the center and tightly wrap the foil up the sides. Pour your prepared cream cheese filling over the baked graham cracker crust. Place the foil-wrapped pan into a larger, high-sided roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
6. Lower your oven temperature to 325 degrees Fahrenheit. Bake the cheesecake for 55 to 70 minutes. Gently nudge the side of the pan with an oven mitt. The outer two inches should be completely set and slightly puffed. The dead center should still wobble gently, similar to the movement of set gelatin. Turn the oven off completely, crack the door open about an inch, and leave the cheesecake inside for 1 full hour.
7. Combine the granulated sugar and water in a heavy-bottomed saucepan over medium heat. Allow the sugar to melt and bubble. Do not stir it with a spoon. Instead, gently swirl the pan by the handle. Watch closely as the syrup turns from clear, to champagne, to a deep amber color. This takes about 5 to 8 minutes. Immediately remove the pan from the heat and whisk in the cubed butter until melted. Slowly pour in the heavy cream while whisking rapidly. It will bubble up furiously. Stir in the vanilla extract and the flaky sea salt, then set it aside to cool.
8. Remove the cooled cheesecake from the water bath and discard the wet foil. Run a thin butter knife gently around the inside rim of the pan to loosen the edges. Cover the top tightly with plastic wrap and place it in the refrigerator for at least 12 hours. When ready to serve, unclasp the springform ring and transfer the dessert to a stand. Pour a generous layer of your cooled homemade salted caramel over the top. Finish with a sprinkle of extra flaky sea salt and optional piped whipped cream rosettes.