For the crust: – 2 cups graham cracker crumbs – ½ cup melted unsalted butter – ⅓ cup packed light brown sugar For the cheesecake: – 1 cup heavy cream chilled – 24 oz cream cheese three 8-oz packages – ½ cup granulated sugar – ¼ cup sour cream – 1 tablespoon confectioners sugar – 1 teaspoon vanilla extract
Place parchment paper into the bottom of your springform pan and press the graham cracker crumbs into the bottom of the pan. Place the pan into the freezer while preparing the cheesecake filling.
Using a whisk or electric mixer, beat the heavy cream for 4-5 minutes until thickened with peaks forming.
In a large bowl, blend the softened cream cheese and granulated sugar with a mixer until creamy and smooth.
Remove the crust pan from the freezer and pour the cheesecake mixture into the pan. Smooth the top of the cheesecake with a knife or frosting spatula. Carefully cover and refrigerate for 8 hours or overnight.
Remove the cake and peel off the parchment paper to transfer to a serving dish. Drizzle the caramel sauce over the top of the cake.