Salted Caramel Cheesecake

This is by far my favorite cheesecake ever! The cheesecake is super creamy and the caramel sauce that's drizzled on top, it's to die for.

• One 9 inch graham cracker crust:
• 6 Tablespoons butter, melted
• 1 1/2 cups crushed graham crackers
• For the Cheesecake:
• 2 pkgs (16oz) cream cheese
• 3/4 cup packed brown sugar
• 3/4 cup heavy whipping cream
• 3/4 cup sour cream
• 1 1/2 Tablespoons pure maple syrup
• 4 eggs
• Salted Caramel Sauce:
• 3/4 cup heavy cream
• 1/2 cup packed brown sugar
• 1/2 stick of butter
• 1 teaspoon sea salt
• 1/2 cup pure maple syrup

Preheat the oven to 350 degrees. Blend the melted butter with the graham cracker crumbs. Press onto the bottom of a 9" pan. You can use a spring form pan if you want it to come out nicer. Bake for 10 minutes. Take out and let cool. Turn oven down to 325. Beat the cream cheese until light and fluffy. Mix in the sugar, sour cream, whipping cream and maple syrup and beat until blended. Scrape down the sides and add your eggs. Scrape again and beat until there are no lumps. Pour the batter into your pan. If you are using a spring form pan cover the bottom and sides with aluminum foil. Put your pan into a larger oven tray or pan that has sides at least 1 inch. Place pan and tray in oven and carefully pour boiling water onto the oven tray until the water reaches about half way up the pan. Bake for about 70 minutes or until set in the center. Remove from oven and leave in water bath for about 15 minutes. Cool on wire rack. Chill in fridge for at least 8 hours, or better yet, overnight. 

To make the salted caramel: pour all of the sauce ingredients into a heavy 4 quart pot. Bring to a boil and then turn to low and let simmer for 18 minutes or until it has thickened slightly, stirring occasionally. Let cool before putting on your cheesecake.

Recipe adapted from:

http://bitterbaker.com/salted-caramel-cheesecake/