Prepare the Crust:

• Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with two layers of foil.
• In a food processor, pulse graham crackers into fine crumbs. Mix with sugar, salt, and melted butter.
• Press into the bottom of the springform pan and bake for 10 minutes. Remove from oven and cool.
• Reduce oven temperature to 325°F.

Make the Cheesecake Filling:

• In a stand mixer, beat cream cheese until smooth. Add sugar, caramel extract, vanilla, and salt, mixing until fully combined.
• Heat heavy cream in a saucepan over medium-low heat until steaming (but not boiling).
• In a separate bowl, whisk egg yolks until pale. Slowly whisk in ¼ cup of warm cream at a time to temper the eggs.
• Strain the cream mixture and slowly stir into the cream cheese mixture by hand until smooth.

Bake the Cheesecake:

• Pour batter into the cooled crust.
• Place the springform pan into a deep roasting pan and carefully pour hot water around it, reaching halfway up the sides.
• Bake at 325°F for 1 hour 30 minutes, until the center barely jiggles.
• Turn off the oven and let the cheesecake cool in the water bath.
• Refrigerate overnight for at least 12 hours.

Caramelize the Sugar Topping:

• Before serving, sprinkle granulated sugar evenly over the cheesecake.
• Use a kitchen torch to caramelize the sugar until golden and crisp.

Make the Raspberry Sauce:

• In a saucepan over medium heat, cook raspberries, sugar, and lemon juice until syrupy (about 5 minutes).
• Strain if desired, then drizzle over the cheesecake.

Serve & Enjoy!