1-First Step: Preheat your oven to 325°F. Mix 1.5 cups graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar in a bowl until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using the back of a measuring cup. Bake for 10 minutes to set, then cool on a wire rack. This creates a solid base that won’t crumble.

2-Second Step: In a heavy saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it turns amber, about 5-7 minutes. Keep heat moderate to avoid burning. Remove from heat, slowly whisk in 1/2 cup heavy cream (watch for bubbles), then add 4 tbsp unsalted butter, 1 tsp vanilla, and a pinch of sea salt. Simmer 1-2 minutes until thickened. Cool half for the swirl (1/2 cup) and reserve the rest for topping. This sauce adds that rich salted caramel flavor central to the recipe.

3-Third Step: Beat 24 oz softened cream cheese, 1 cup sugar, and 1 tsp vanilla on medium speed until smooth, about 2 minutes. Add 3 eggs one at a time, mixing just until combined. Avoid overbeating to prevent cracks. Pour filling over cooled crust. Dollop 1/2 cup cooled caramel on top and swirl gently with a knife for a marbled salted caramel swirl cheesecake effect.

4-Fourth Step: Set up a water bath: Place the springform pan in a larger roasting pan, fill the outer pan with hot water halfway up the sides. Bake at 325°F for 55-65 minutes. Edges should set, but center jiggles slightly like Jell-O. Turn off oven, crack the door, and cool inside for 1 hour. This prevents sinking or cracking.

5-Fifth Step: Run a knife around the edge, cool to room temp, then chill overnight in the fridge. This ensures perfect slices. Before serving, warm reserved caramel slightly and drizzle over top, sprinkle sea salt flakes. Serves 12 generously.

6-No-Bake Alternative: For an easy salted caramel cheesecake, chill crust 30 minutes. Whip 16 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla, and 1.5 cups whipped heavy cream. Fold in 1/2 cup caramel, spread over crust, swirl more on top, chill 4-6 hours. Total prep: 20 minutes.