Caramel Turtle Cheesecake

of the warm crust and set aside while you make the filling.
and brown sugar together on mediumhigh speed in a large bowl until the mixture is smooth and creamy about 2 minutes. Add the sour cream vanilla extract and lemon juice and then beat until fully combined. On medium speed add the eggs one at a time beating after each addition until just blended. After the final egg is incorporated into the batter stop mixing. To help prevent the cheesecake from deflating and cracking avoid overmixing the batter as best you can. You will have close to 6 cups of batter. At this point get a kettle or pot of water heating up for the water bath. You need 1 inch of hot water in your roasting pan for the water bath so make sure you boil enough.
Pourspoon about half just eyeball it of the cheesecake batter into the crust using a spoon or offset spatula to smooth it into an even layer. If using homemade caramel make sure its pourable consistency by warming it in the microwave as it thickens considerably when made ahead and refrigerated. Drizzle about 14 cup 75g caramel sauce over the top then use a knife to gently swirl it with the batter. Add the remaining batter again smoothing the surface into an even layer. The caramel swirl bakes into the cheesecake so you wont really see it when you cut into the dessert.
he visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place