Turn the oven to 325 degrees and boil some water in a kettle for later
Beat cream cheese on medium (about 4 minuntil light and fluffy, scraping down the sides. Make sure you scrape the bottom and sides to remove any clumps of cheese.
With the mixer running, add sugar and salt and continue to beat for another 4 mins.
Beat in the vanilla and add eggs one at a time, beating full after each addition.
Reduce speed to low and add heavy cream
Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise.
(Add caramel and peanut butter sauce on top before baking… see below for recipe)
Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour.
Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.