No-Bake Salted Caramel Cheesecake

**1. Prepare the Crust:** - Place graham crackers in a food processor and pulse until finely crushed. - In a bowl, combine the crushed graham crackers with melted butter until the mixture resembles wet sand. - Press the mixture into the bottom of a 7-inch springform pan to form an even crust. - Refrigerate for at least 30 minutes to set. **2. Prepare the Filling:** - In a mixing bowl, beat softened cream cheese until smooth. - Add sifted powdered sugar and vanilla extract, mixing until fully incorporated. - In a separate chilled bowl, whip heavy cream until stiff peaks form. - Gently fold the whipped cream into the cream cheese mixture until smooth and well combined. **3. Assemble the Cheesecake:** - Pour half of the cream cheese filling over the chilled crust, smoothing the top with a spatula. - Drizzle half of the salted caramel sauce over the filling, swirling gently with a knife to create a marbled effect. - Repeat with the remaining filling and caramel sauce, swirling again. **4. Chill and Set:** - Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until set. **5. Serve:** - Before serving, sprinkle the top with sea salt. - Carefully remove the cheesecake from the springform pan and transfer to a serving platter. - Slice and enjoy! **Tips for Best Results:** - Ensure the cream cheese is softened to room temperature for a smoother filling. - Chill the mixing bowl and beaters before whipping the cream to achieve better volume. - Use a serrated knife to slice the cheesecake cleanly. **Tags:** - No-Bake Dessert - Salted Caramel - Cheesecake - Vegetarian - Easy Dessert

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