The Picky Eater

Salted Caramel
1 Start by preparing the salted caramel. In a non-stick saucepan heat the sugar and water over medium heat. Stir until combined.  
2 Let the sugar dissolve and start to bubble. There is no need to stir the sugar anymore as the sugar can start crystallizing. 
3 Let the sugar change color to amber. 
4 Once the sugar reaches the amber colour takes off the heat and immediately pour in the heavy cream and stir until combined. Be careful the mixture will start to bubble a lot. 
5 Carefully add in the butter and stir until combined. 
6 Stir in the sea salt and mix thoroughly to combine. 
7 Pour into a jar or bowl and let it cool down completely. You will need about 2 tablespoons of this sauce for the cheesecake topping, store the rest in an airtight container in the fridge for use in other recipes!
Crust
15 Add the caramel biscuits into food processor and pulse until their reach fine crumb. 
16 Transfer the crust into a 9 inch / 23 cm springform cake pan. Press into the bottom of the pan and let it set in the fridge while you are making the filling. 
Filling
17 In a large mixing bowl whisk the whipping cream until thick and creamy. Set aside. 
18 In a separate bowl mix the cream cheese, sour cream, powder sugar, salted caramel and vanilla extract and mix until combined. 
19 Fold in the whipped cream and mix until just combined. 
20 Pour prepared filling into a springform cake pan and spread evenly across the crust. 
21 Place in the refrigerator overnight or at least 8 hours. 
Serve
23 Before serving top the chilled cheesecake with swirls of salted caramel and sprinkle with sea salt flakes.