. 1 cup caramel sauce (store-bought or homemade)
. 1/4 teaspoon sea salt (optional, for salted caramel)
Instructions
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1. Prepare the Crust
. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal.
. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
. Press the mixture firmly into the bottom of the prepared baking dish to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
2. Make the Cheesecake Filling
. In a large bowl, beat the cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
. Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
