1-First Step: Prep and Preheat Pour the salted caramel sauce into a heat-proof container and refrigerate it while you prepare the rest. Preheat your oven to 350°F and grease a 9-inch springform pan, lining the bottom with parchment paper if you like. Make sure your cream cheese, eggs, and other ingredients are at room temperature to avoid lumps in your salted caramel cheesecake.

2-Second Step: Make the Crust Mix 2 cups (250g) ground gingersnap cookies, 1/4 cup (50g) granulated sugar, and 6 tbsp melted unsalted butter until the crumbs are evenly moistened. Press this mixture into the bottom and halfway up the sides of the pan. Bake the crust for 8 10 minutes, then let it cool completely.

3-Third Step: Prepare the Filling Reduce the oven temperature to 325°F and place a large roasting pan on the bottom rack for a water bath. In a stand mixer with a paddle attachment, mix 2 lbs room-temperature full fat cream cheese, 1 cup (200g) granulated sugar, and 2 tbsp flour on low speed until smooth, scraping down the bowl as needed. Boil water for the water bath while you continue.

4-Fourth Step: Add Remaining Ingredients Add 4 large eggs one at a time, mixing and scraping the bowl halfway through. Then, mix in 1 tsp vanilla extract, 1/2 cup (120g) full fat sour cream, and 1/3 cup (82g) cooled salted caramel sauce. Stir the batter by hand with a rubber spatula to ensure it’s well combined without extra air bubbles.

5-Fifth Step: Bake and Cool Pour the batter into the cooled crust and drop the pan on the counter a few times to release air bubbles. Pour boiling water into the roasting pan and place the cheesecake on the middle rack above it. Bake for 1 hour and 20 minutes, or until the edges puff and the center has a tight jiggle.

6-Sixth Step: Finish and Chill Turn off the oven and leave the cheesecake inside with the door cracked open for 45 minutes. Pour the remaining salted caramel sauce over the top, warming it if needed for easy pouring. Refrigerate for at least 4 hours, preferably overnight, then sprinkle flaky sea salt before serving. For storage, keep it in an airtight container in the fridge.