Channel your inner chef with these simple steps to create something truly special:

1. Preheat your oven to 325°F (163°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined, then press into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then set aside to cool slightly while you prepare the filling.
4. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. This step reminds me of those afternoons with Ouma, where we’d often end up with more batter on our faces than in the bowl.
5. Add in the sour cream, 1/2 cup sugar, eggs, and vanilla extract, continuing to mix until fully blended and smooth.
6. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Mama Lou always said the jiggle was the secret to a perfect cheesecake.
8. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
9. Once chilled, lift the cheesecake out of the pan using the parchment overhang and cut into small cubes.
10. Drizzle with caramel sauce and sprinkle with sea salt before serving. This final flourish always brings a smile, reminiscent of the joy in Mama Lou’s eyes when her creations came together.