Cheesecake Batter
In a stand mixer or a large mixing bowl combine cream cheese, butter, sugar, sour cream, vanilla, and cornstarch. Begin adding egg yolks one at a time and stir just until combined. Too much air whipped into the eggs can cause the cake to crack as it bakes.
Pour cheesecake batter over the cooled crust. Grab a large roasting pan with deep sides. Wrap the springform pan with aluminum foil and place it inside the large roasting pan. Add enough hot water to come up halfway up the springform pan. The water should not be able to get inside the foil.
Bake at 325 degrees Fahrenheit for 1.5 hours. Resist opening the oven as it bakes as this can cause it to sink in the middle. Turn off the oven and let it rest inside for 30 minutes before removing. After 30 minutes, remove from the oven and refrigerate for at least 4 hours or overnight.
Salted Caramel Sauce
While it refrigerates, make the salted butter caramel sauce by adding water and sugar to a saucepan over medium-high heat until sugar is dissolved. Add butter and allow to simmer until it reaches a golden brown color. Slowly and carefully add heavy whipping cream. Whisk and allow to simmer for 10 minutes. Let cool. Drizzle over top of cheesecake once it’s set.
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