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1
Let cheesecake batter stand at room temperature 1 hour.
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2
Mix cracker crumbs and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz.
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3
crumb mixture to each pan.
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4
Bake in 325 degrees F standard oven 10 min.
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5
Cool.
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6
Combine 12 oz.
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7
of the cheesecake batter (or 3 oz.
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8
of the cheesecake batter for trial recipe) and caramel topping.
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9
Pour 1 lb.
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10
6 oz.
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11
of the remaining plain cheescake batter over each crust.
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12
Spoon 3.5 oz.
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13
of the caramel batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of caramel batter over plain batter in 1 pan; swirl gently with knife.
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14
Repeat with remaining batters, refilling pastry tube with 3.5 oz.
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15
of the remaining caramel batter after swirling batters in each pan.
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16
Sprinkle 1 tsp.
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17
sea salt over batter in each pan.
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18
Place in water bath, using separate water-filled pan for each cheesecake.
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19
(See directions on tub of Cheesecake Batter for how to prepare water baths.)
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20
Bake 1 hour 30 min.
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21
to 1 hour 45 min.
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22
or until centers are almost set; cool completely.
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23
Refrigerate several hours or overnight.
