6 Tbsp (≈85 g) unsalted butter, cubed
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½ cup heavy cream (≈120 ml) (let it come to room temp)
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1 tsp vanilla extract/paste
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½ tsp (or to taste) sea salt or flaky salt for a salted-caramel touch
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Instructions
1. Prepare the Crust
Pre-heat oven to ~160 °C (≈320 °F) or as your recipe sets (some use 160-165°C).
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Line the base of a 9″ (23 cm) springform pan with parchment paper (optional) and grease the sides lightly.
In a food processor, blitz the biscuits until fine crumbs. Add the melted butter, sugar, and salt; process until mixture clumps when pinched.
Press the crumb mixture firmly into the bottom of the pan (and up the sides if you like) so it’s evenly distributed and compacted. Use the bottom of a flat glass to smooth it.
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Bake the crust for ~7-10 minutes, then remove and allow to cool while you prepare the filling.
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2. Make the Caramel Sauce
In a heavy-bottom saucepan over medium heat, melt the sugar (and water if using) without stirring too vigorously—just gently swirl the pan until the sugar is fully melted and turns golden amber.
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Once at amber color, reduce heat and add the butter cubes. Stir until butter fully melts into the sugar. Then slowly add the heavy cream (it will bubble up — caution!). Continue stirring until smooth.
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Remove from heat, add vanilla and salt, stir to combine. Let the caramel cool to room temp (or mildly warm) before using. If you’re making ahead, you can refrigerate and gently warm when needed.
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3. Prepare the Cheesecake Filling
With a mixer (stand or hand), beat the room-temp cream cheese until smooth and free of lumps.
Add sugar and beat until combined. Mix in sour cream/yogurt and vanilla. Then add cornstarch (or flour) and mix until incorporated.
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