For the crust:

1. Preheat oven to 350 degrees F.
2. Prepare an 8 inch baking pan with a removable bottom by lining the bottom with baking parchment and spraying with nonstick cooking spray.
3. Alternatively, line an 8 inch baking pan with aluminum foil, letting the sides overhang, and spray with baking spray.
4. Mix the cookie crumbs and the melted butter until well combined and moistened.
5. Press the crumbs into the bottom of the baking pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
6. Bake until golden brown around the edges and fragrant, about 8 minutes. Set aside to cool.

For the cheesecake:

1. In a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl.
2. Add sugar and beat another 2 minutes, scraping down bowl halfway through.
3. Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl.
4. Add vanilla and salt and mix until thoroughly combined.
5. Remove 1 tablespoon of batter and stir into caramel sauce.
6. Pour remaining batter into pan.
7. Use a spoon to drop globs of caramel sauce on the cheesecake, as shown above.
8. Use a knife and make 5-6 swirls through the caramel sauce, being careful not to hit the crust.
9. Bake until only slightly wobbly in the center, about 30-35 minutes.
10. Let cool to room temperature. Refrigerate until well chilled, about 4 hours before slicing.