Caramel Swirl Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the cheesecake filling
   In a large mixing bowl, beat the cream cheese on medium speed until completely smooth and free of lumps, about 3 minutes. Add the sugar and beat until well incorporated. Mix in the sour cream, vanilla extract, and flour until smooth. Add the eggs one at a time, beating on low speed just until each is incorporated. Do not overmix after adding eggs as this can cause the cheesecake to crack.
3. Prepare the caramel swirl
   In a small bowl, mix 1/2 cup of the caramel sauce with the sea salt and heavy cream until smooth. Set aside. Pour the cheesecake filling over the cooled crust.
4. Create the swirl pattern
   Drop spoonfuls of the caramel mixture onto the cheesecake filling. Use a knife or skewer to gently swirl the caramel into the cheesecake batter, creating a marbled effect. Don't overmix – you want distinct caramel swirls.
5. Bake the cheesecake
   Place the springform pan on a baking sheet. Bake at 325°F for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
6. Chill and garnish
   Remove from oven and run a knife around the edge of the pan to loosen the cheesecake. Let cool completely at room temperature, then refrigerate for at least 6 hours or overnight. Before serving, remove the sides of the springform pan and drizzle with the remaining 1/4 cup caramel sauce.