Instructions

• Preheat oven to 350°F (177°C). Prepare a 9-inch springform pan: spray the inside with nonstick cooking spray, line the bottom with a piece of foil, fasten the side ring, then tightly wrap the outside bottom and sides of the assembled springform pan with two layers of heavy-duty foil to prevent leaks.
• In a medium bowl, combine 24 whole Oreo cookies (crushed into fine crumbs) and 4 tablespoons unsalted butter (melted). Stir until evenly combined.
• Spoon the crumb mixture into the prepared pan and press firmly and evenly into the bottom to form the crust. Bake on the center rack for 10 minutes. Remove from the oven and place the pan on a cooling rack while you make the filling.
• Bring a kettle or pot of water to a boil to prepare for the water bath.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat 32 ounces cream cheese (room temperature) and 1 cup granulated sugar on medium speed for about 2 minutes, until smooth. Scrape down the sides of the bowl and mix an additional 30 seconds.
• Add 4 large eggs (room temperature), one at a time, mixing just until combined after each addition. Scrape down the sides of the bowl after adding the second egg and again after adding the fourth egg. After the final egg, mix 30 seconds more until the batter is smooth and creamy.
• Add 2 teaspoons pure vanilla extract and 1/3 cup heavy cream. Mix just until incorporated, about 30 seconds. Do not overbeat.
• Pour the cheesecake filling over the baked crust and smooth the top with a spatula.
• Place the springform pan into a larger roasting pan. Carefully pour the boiling water into the larger pan until it reaches about halfway up the sides of the springform pan. Loosely tent a sheet of foil over the roasting pan (do not seal tightly).
• Bake on the center rack for 55–65 minutes. The edges should appear set while the center will still have a slight jiggle.
• Turn off the oven, crack the oven door open about 1–2 inches, and let the cheesecake rest inside the cooling oven for 1 hour.
• After 1 hour, carefully remove the springform pan from the water bath, remove the outer foil, and place the pan on a cooling rack. Let the cheesecake cool completely to room temperature, then refrigerate for at least 8 hours (preferably overnight) until fully set.
• Just before serving, remove the springform side, spread 1 cup homemade salted caramel sauce evenly over the top, and sprinkle 6 ounces coarsely chopped dark chocolate sea salt caramel pretzels (Snappers brand) over the caramel. Slice and serve.