Salted Caramel Topped Cheesecake

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Melt the butter. Grease a 9-inch springform pan with some of the butter or shortening. Stir the remaining butter together with the crumbs, sugar and salt. Press the crumb mixture over the bottom of the pan, making sure it’s even. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
• For the filling: Beat the cream cheese on medium speed with mixer fitted with the paddle attachment until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl as needed. Slowly add in the sour cream, eggs and vanilla. Make sure not to over whip. Pour into the cooled crust.
• Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes. the outside of the cake will set but the center will still be loose.
• For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the heat in the oven for about 1 hour. This finish lessens the risk of your cheesecake cracking.
• Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece.
   

Ingredients

• 1 cup granulated sugar 
• 6 Tablespoons salted butter, room temperature cut up into pieces 
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon salt

Instructions

• Heat sugar in a medium saucepan over medium heat, stirring constantly wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
• Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.
• After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
• Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
• Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.