Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter melted
8 ounces cream cheese
1 1/2 cups sugar
2 teaspoons vanilla
1/2 cup sour cream
1/2 cup brown sugar
6 Tablespoons butter
14 ounces sweetened condensed milk
2 Tablespoons corn syrup
1 teaspoon vanilla
Preheat oven to 350 degrees F.
In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.
In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
Beat in eggs, one at a time.
Add sour cream and mix again until smooth.
Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
Remove from the oven, and let cool for an hour.
Combine brown sugar and butter in a saucepan over medium heat.
Stir continuously until the butter is melted and sugar is dissolved.
Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don’t have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
Smooth and let set until cool.
Cut into squares and serve.