Elements:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tablespoons butter, melted
For the Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 giant eggs
1 teaspoon vanilla extract
For the Caramel Topping:
1 cup sugar
6 tablespoons butter
1/2 cup heavy cream
1 teaspoon vanilla extract
A pinch of salt
Directions:
Put together the Crust:
Combine graham cracker crumbs, sugar, and melted butter till nicely mixed.
Press into the underside of a 9-inch springform pan and barely up the perimeters.
Bake at 350°F (175°C) for 8 minutes. Take away from oven and funky.
Make the Filling:
Beat the cream cheese and sugar in a big bowl till easy.
Add eggs, one after the other, beating nicely after every addition.
Mix in vanilla extract.
Pour over the crust and easy the highest.
Bake at 350°F (175°C) for 50 minutes or till set and the sides are frivolously browned.
Take away from the oven and funky to room temperature, then refrigerate for at the least 4 hours.
Put together the Caramel Topping:
In a saucepan over medium warmth, soften the sugar till a golden-brown caramel varieties, stirring continuously.
Add butter and stir till melted. Slowly pour in heavy cream (watch out because the combination will bubble) and stir till easy.
Take away from warmth, add vanilla and salt, and funky barely.
Pour over the chilled cheesecake.
Garnish:
Optionally available: Sprinkle additional graham cracker crumbs across the edge for adornment.
Refrigerate till the caramel is about.