• Preheat oven to 350°F. Lightly spray the bottom and sides of a 13 x 9-inch pan with cooking spray or line it with parchment paper.
• In a large mixing bowl, combine the butter and sugars. Mix on medium speed until creamy. Add 1 Tbs. Vanilla and combine. Add the sifted flour 1 cup at a time, and beat on low until soft dough forms.
• Press dough in the bottom and ½ inch up the sides of the pan.

Cheesecake Filling

• In a medium mixing bowl, beat cream cheese, sour cream, and sugar with an electric mixer on medium speed until smooth. Add 2 eggs and 2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
• Bake for 40-45 minutes, the center with still be slightly jiggly. Cool on a rack at room temperature for at least 30 minutes. Then refrigerate for at least 3 hours to overnight. Store covered in refrigerator.

Caramel Topping

• Place the unwrapped caramels and cream in a microwave-safe bowl. Microwave on high stirring every 30 seconds until smooth. Add ¼ tsp vanilla. Stir to combine. Drizzle on cheesecake right before serving. Keep it in the microwave-safe dish so you can remelt it if needed. Or add a topping of your choice.