Salted Caramel Cheesecake

Ingredients:

Cake

• 2 packs (280 g) graham crackers
• 0.5 cup pecans
• 110 g salted butter, melted
• 1.5 tsp vanilla extract
• Cooking spray to spray the foil

Filling

• 3 packages of 220g cream cheese, softened
• 1.5 cups granulated sugar
• 1.5 tsp vanilla extract
• 4 large eggs
• 0.5 cup sour cream

Caramel topping

• 0.5 cup dark brown sugar
• 6 tablespoons salted butter
• 1 can (400 g) of condensed milk with sugar
• 2 tablespoons dark corn syrup
• 1 tsp vanilla extract
• Sea salt flakes, for garnish
• Special equipment: caramel thermometer

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking sheet with foil and spray with cooking spray.
2. Cake:
   
   Place the graham crackers and pecans in a food processor and pulse until the mixture forms crumbs. Add the butter and vanilla extract and pulse again until smooth.
3. Pour the mixture into the prepared pan and press down to spread it into an even layer. If the mixture rises to the sides, that's okay!
4. Filling:
   
   In a medium bowl, use a mixer to combine the cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
5. Spread the filling on the crust, smooth the surface, and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake inside with the door open for another 15 minutes. Remove the cheesecake and set it aside to cool for about an hour.
6. Caramel topping:
   
   Combine the brown sugar and butter in a saucepan over medium heat and cook, stirring, until the butter melts and the sugar dissolves. Add the condensed milk, corn syrup, and vanilla extract and bring to a boil, stirring constantly.
7. Insert a thermometer into the caramel mixture and continue cooking until the temperature reaches 107°C (220°F). Turn off the heat and let the caramel cool for 5 minutes before drizzling it over the cheesecake.
8. Let the cheesecake set for 2 hours, then cut it into squares with a sharp knife. Arrange on a plate and sprinkle each square with a pinch of sea salt.