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1
In a small saucepan, combine the sugar and 2 tablespoons of water and bring to a boil.
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2
Using a wet pastry brush, wash down any crystals on the side of the pan.
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3
Boil over high heat until a deep amber caramel forms, about 6 minutes.
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4
Remove the saucepan from the heat and carefully whisk in the cream, butter, vanilla and a pinch of salt.
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5
Let the caramel cool to room temperature.
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6
Preheat the oven to 350 and butter a 9-by-13-inch baking pan.
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7
In a food processor, pulse the chocolate wafers with the sugar and a pinch of salt until fine crumbs form.
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8
Add the butter and process until the crumbs are evenly moistened.
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9
Using your fingers, press the crumbs into the prepared baking pan in an even layer.
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10
Bake the crust for about 10 minutes, until set.
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11
Let cool completely.
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12
In a large bowl, beat the cream cheese with the sugar at medium speed until blended.
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13
Beat in the pumpkin puree, sour cream and vanilla, then beat in the eggs until just incorporated.
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14
Transfer 1/3 cup of the cheesecake batter to a small bowl and stir in the caramel sauce.
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15
Set the pan with the crust in a large, deep roasting pan.
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16
Pour the pumpkin cheesecake filling over the cookie crust and carefully drizzle the caramel mixture over the top.
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17
Using a toothpick, decoratively swirl the caramel sauce.
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18
Transfer the roasting pan to the oven and carefully pour in enough hot water to reach halfway up the side of the baking pan.
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19
Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center.
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20
Transfer the roasting pan to a rack and let the cheesecake cool completely.
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21
Remove the baking pan from the water bath and refrigerate the cheesecake overnight.
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22
Cut into bars and serve.
