Salted Caramel Cheesecake

Preheat your oven to 325°F. Start by crushing your graham crackers in a food processor. Add in your melted butter and sugar, and mix until a sand-like texture forms. Place your graham cracker crust in your 9-inch round springform pan and set aside. Grab your stand mixer with a whisk attachment and add in your soft cream cheese. Whisk on medium speed for two minutes. Add in your granulated sugar and mix again for 30 seconds. Scrape down the sides before you add in your heavy cream and Greek yogurt. Scrape down the sides after each additional ingredient. Add in your eggs, one at a time, mixing in between for 30 seconds. Once all your eggs are incorporated, add in your vanilla bean paste and mix one last time. Transfer your cheesecake filling into your graham cracker crust. Place your 9-inch springform pan on a sheet pan with aluminum foil. Place in the oven on 325°F for 80-90 minutes. The center should be slightly jiggly. Allow your cheesecake to cool at room temperature for 1 to 2 hours and then in the refrigerator for six hours. About one hour before you are ready to serve, make your salted caramel sauce. For the salted caramel sauce: Add your granulated sugar to a medium pan on medium heat. Allow your sugar to melt down completely, stirring every minute. Once your sugar has completely melted, add in your butter and turn the temperature low. Stir consistently until all your butter is melted, then add in your heavy cream. Turn the heat off and stir in your heavy cream. Add your flaky salt, stir, and transfer to a clean bowl. Enjoy!