Pre-heat the oven to 375°F Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan.
Bake for 10 minutes and then allow to cool completely on a wire rack.
Reduce the heat to 325°F and prepare the cheesecake batter.
Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, swirling the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely.
In a stand mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed.
On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof.
Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. The outer ring of the cheesecake for about 3 should be set.
Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving.
To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and serve.
To make the Caramel Sauce: In a medium sauce pan over medium high heat, combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout.
Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant.
When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter.
Pour into a heat safe container and chill until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	840.42 Kcal (3519 kJ)
Calories from fat	470.11 Kcal
		% Daily Value*
Total Fat	52.23g	80%
Cholesterol	214.18mg	71%
Sodium	249.13mg	10%
Potassium	189.75mg	4%
Total Carbs	88.84g	30%
Sugars	73.82g	295%
Dietary Fiber	0.57g	2%
Protein	7.77g	16%
Vitamin C	1.1mg	2%
Vitamin A	0.2mg	5%
Iron	1.4mg	8%
Calcium	115mg	11%

Amount Per 100 g
Calories	399.96 Kcal (1675 kJ)
Calories from fat	223.73 Kcal
		% Daily Value*
Total Fat	24.86g	80%
Cholesterol	101.93mg	71%
Sodium	118.56mg	10%
Potassium	90.3mg	4%
Total Carbs	42.28g	30%
Sugars	35.13g	295%
Dietary Fiber	0.27g	2%
Protein	3.7g	16%
Vitamin C	0.5mg	2%
Vitamin A	0.1mg	5%
Iron	0.6mg	8%
Calcium	54.7mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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