Salted Caramel Sauce

1. Pour the caramel into a heat proof container and place it in the fridge while we make the cheesecake.

Gingersnap Cookie Crust

1. Preheat the oven to 350F and grease the bottom and sides of a 9″ springform pan. Optional – line the bottom with a sheet of parchment paper.
2. In a bowl, combine the ground cookies, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press into the bottom and halfway up the sides of the pan.
3. Bake for 8-10 minutes then leave it out to cool while we make the filling.

Salted Caramel Cheesecake

1. Reduce the oven temperature to 325F and place a large roast pan on the bottom rack.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), mix together the room temperature cream cheese, sugar, and flour. Mix on low speed just until smooth. Scrape down the bowl.
3. At this point, move to the stove top and start a medium pot of boiling water (this will be for our water bath). 
4. Back to the batter – mix in the eggs one at a time, scraping down the bowl halfway through.
5. Scrape down the bowl again once all the eggs have been mixed in.
6. Then mix in the vanilla, sour cream, and caramel.
7. Use a rubber spatula to give the batter one last good mix by hand just to ensure everything is well combined.
8. Pour the batter into the crust and drop the pan against the counter a couple times to let out any air bubbles.
9. Once your water is boiling, carefully pour it into the roast pan and then place the cheesecake on the middle rack directly above. 
10. Bake for 1 hour and 20 minutes. It’s done when the edges have puffed up and the center gives a tight jiggle when you nudge the pan.
11. Turn the oven off and leave the cheesecake in the oven with the door cracked open for 45 minutes. 
12. Then pour the remaining caramel sauce over the cheesecake before refrigerating. If the caramel is too thick to pour, place it in the microwave for about 30 seconds to thin it out. 
13. Store the cheesecake in the fridge for at least 4 hours to set, but preferably overnight.
14. Sprinkle with a pinch of flaky sea salt before serving. I recommend serving it slightly chilled so that the caramel holds its shape.
15. Store in an air tight container in the fridge. Enjoy!