📖 Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely crushed graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the bottom of a flat glass or measuring cup to help compact it. Bake for 10 minutes, then remove from oven and let it cool completely on a wire rack while you prepare the filling.
2. Make the Cheesecake Filling: Reduce oven temperature to 325°F (160°C). In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), beat the softened cream cheese on medium speed until completely smooth and lump-free, about 2-3 minutes. This step is crucial for a smooth cheesecake, so don't rush it. Gradually add the granulated sugar, beating until just combined and smooth, scraping down the sides of the bowl as needed.
3. Incorporate Wet Ingredients: Mix in the sour cream, vanilla extract, and a pinch of salt until fully combined. Make sure not to overmix at this stage. Add the large eggs, one at a time, beating on low speed only until each egg is just incorporated. Overmixing once eggs are added can introduce too much air, which can cause cracks during baking. Gently scrape down the bowl after each addition to ensure everything is well combined.
4. Prepare for Water Bath: Wrap the outside of your springform pan tightly with several layers of heavy-duty aluminum foil. This is essential to prevent water from seeping into the pan during the water bath. Pour the cheesecake filling over the cooled graham cracker crust. Place the foil-wrapped springform pan into a larger roasting pan.
5. Bake with Water Bath: Carefully pour hot water into the roasting pan, ensuring it reaches about halfway up the sides of the springform pan. Transfer the entire setup to your preheated oven. Bake for 60-75 minutes, or until the edges are set but the center (about a 2-inch circle) still jiggles slightly when gently shaken. Resist the urge to open the oven door frequently, as sudden temperature changes can cause cracks.
6. Cool the Cheesecake: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (a wooden spoon works well for this) for 1 hour. This slow cooling prevents sudden temperature changes that can lead to cracking. After 1 hour, carefully remove the springform pan from the water bath and place it on a wire rack to cool completely at room temperature, which will take about 2-3 hours.
7. Chill Thoroughly: Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. Chilling is crucial for the cheesecake to firm up and develop its proper texture and flavor.
8. Make the Homemade Caramel Sauce: In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently just to moisten the sugar. Cook over medium heat without stirring, until the sugar dissolves and the mixture begins to boil. Continue to boil, swirling the pan occasionally (do not stir with a spoon!), until the syrup turns a rich amber color. This usually takes 8-10 minutes. Watch it closely, as it can burn quickly.
9. Finish the Caramel Sauce: Once the desired amber color is reached, immediately remove the pan from the heat. Carefully (it will bubble up violently!) pour in the heavy cream and whisk vigorously until smooth. Add the cubed unsalted butter and sea salt, continuing to whisk until the butter is fully melted and incorporated. Be super careful, the mixture will be very hot. Let the caramel sauce cool slightly, for about 15-20 minutes, until it's still pourable but not scalding hot.
10. Assemble and Serve: Once the cheesecake is thoroughly chilled, run a thin knife around the edge of the pan before releasing the springform sides. Pour the slightly cooled homemade caramel sauce generously over the top of the cheesecake, allowing some to drip artfully down the sides. You can serve it immediately or chill for another 30 minutes to set the caramel further. Slice with a sharp knife, wiping the blade clean between each cut for perfect slices. Enjoy!