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1
FOR CRUST: Preheat oven to 375 degrees F. Wrap outside of 9-inch-diameter spring-form pan with 2 and 3/4-inch-high sides in 3 layers of foil.
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2
Blend flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture begins to clump together.
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3
Press crust onto bottom (not sides) of prepared spring-form pan. Bake until crust is golden, about 25 minutes.
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4
Reduce oven temperature to 350 degrees.
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5
FOR FILLING: Using an electric mixer, beat cream cheese and sugar in large bowl until smooth.
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Beat in 5 whole eggs, then 2 yolks.
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Add whipping cream; beat until smooth.
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8
Beat in flour.
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9
Pour filling into baked crust.
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10
Place cheesecake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of spring-form pan. Bake until cheesecake is set around the edges and center moves slightly when gently shaken, about 1 hour and 35 minutes.
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11
Remove from water. Cool slightly. Chill overnight or up to 2 days. Serve cold.
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12
Cook the sugar and water together over low heat until just dissolved.
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13
Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, brow color, almost copper.
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14
Cook's Note: This process can take awhile depending on the heat source. Keep an eye on it. If the caramel begins to smoke, you've burned it and you'll have to start over.
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15
Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream-the mixture will bubble rapidly and steam-be cautious as the sugar will be very hot.
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16
Whisk the final mixture together over low and sprinkle in the sea salt. If not using immediately, set the caramel aside to cool and then refrigerate covered.
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17
When ready to serve, drizzle the warmed sauce over the cheesecake. Enjoy!
