- 4 T. melted butter
- 1 1/2 C. graham cracker crumbs
- 1 C. sugar
- 1/4 C. water
- 1/2 C. whipping cream
- 4 packages (8 oz. each) cream cheese, softened
- 1 C. packed brown sugar
- 1/2 C. granulated sugar
- 1 T. vanilla
- 1/4 t. salt
- 4 large eggs, at room temperature
For the crust:
Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.
For the caramel:
Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3 1/2 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
For the cheesecake:
Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.
Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.
Bake at 350°F. for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with caramel panes just before serving.