vanilla, salt, and flavor at low speed until smooth, scraping the bottom and sides of the bowl.
add the eggs one at a time, scraping the bowl between additions. stir in the caramel sauce and cream.
pour the filling into the crust. if using a water bath, put your cheesecake pan inside a larger pan and fill the outer pan with water until it goes halfway up the side of your cheesecake pan. (see note for my current thoughts on water baths.) bake for 60-80 minutes. a good visual guide is until the edges of the cake are set and only about 2" in the center jiggle when the cake is gently 