Caramel Cheesecake

Gather the ingredients. Preheat oven to 375 F. Grease a 9-inch springform pan and wrap the bottom with aluminum foil.

For the crust, mix together the graham cracker crumbs, melted butter, and brown sugar in a bowl until crumbs are moistened.

Press mixture over bottom and 1-inch up the sides of the prepared springform pan.

In a large microwave safe bowl, heat the unwrapped caramels and evaporated milk in 30 second intervals until melted and smooth. Stir between each interval. 

Pour half of the melted caramel mixture over the crust and sprinkle with flaked sea salt. Cover and set aside the remaining caramel mixture. Chill the crust and caramel layer in the refrigerator while preparing the next steps.

For the filling, put cream cheese, eggs, sour cream, granulated sugar, vanilla, and salt in large mixer bowl. Beat until well blended.

Pour the cheesecake filling into the crust, over the caramel layer. Bake until the edges are set and the center is still slightly loose, about 60 minutes or until the cake has puffed and trembles just slightly when shaken. Do not overbake.

Remove the cheesecake from the oven. Cool to room temperature on wire rack. The cheesecake will settle and firm as it cools.

Cover lightly with plastic wrap. Refrigerate to chill, several hours to overnight.

When the cheesecake is cool and firm, remove it from the springform pan. Reheat the reserved caramel sauce in the microwave in 30 second intervals until it can be easily poured. Pour the caramel sauce over the cheesecake and sprinkle with additional flaked sea salt.

Enjoy! Pass any remaining caramel sauce. Store the cheesecake covered in the refrigerator. Cheesecake is best for 3-4 days.