Closely adapted from Alice Medrich. Note this recipe is best made a day in advance, or at least 5-6 hours.
Preheat the oven to 350 F. Line a 9X9 pan with foil. Do not grease it.
This is a super simple and easy recipe that can be made by hand. Whisk together the butter and sugar in a medium-large bowl. Whisk in the vanilla and salt.
First beat the cream cheese in a mixer until it is lump-free and creamy. This will take longer if your cream cheese is cold.
Have your caramel sauce measured and ready.
Dollop the caramel in large dots onto the cheesecake--make sure you leave parts without caramel.