Salted Caramel NY-style Cheesecake

Graham cracker base

• 10 oz. Graham crackers
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York-style filling

• 32 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/3 cup sour cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Salted Caramel topping

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 325°F and prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent leaks.
2. To make the crust, pulse the Graham crackers in a food processor until they are finely ground. Add the sugar and melted butter, and pulse to combine. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
4. To make the filling, beat the cream cheese and sugar together in a large bowl until smooth. Beat in the eggs one at a time, then add the sour cream, vanilla extract, and salt. Beat until well combined.
5. Pour the filling over the crust and smooth out the top. Bake the cheesecake for 1 hour, or until the edges are set and the center is slightly jiggly.
6. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30 minutes, then remove it from the oven and let it cool to room temperature.
7. To make the salted caramel topping, heat the sugar in a small saucepan over medium heat, stirring constantly, until it melts and turns golden brown. Add the butter and stir until it is completely melted and combined.
8. Slowly pour in the heavy cream while stirring constantly. The mixture will bubble and steam.
9. Remove the caramel from the heat and stir in the salt.
10. Pour the salted caramel over the cooled cheesecake, spreading it to the edges.
11. Refrigerate the cheesecake for at least 4 hours, or until it is completely chilled.
12. Slice and serve!