Irish Cream Caramel Cheesecake

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Place the springform pan into a larger pan (like a turkey roasting pan).
Pour the boiling water into the larger pan, filling it about ⅓ of the way up the sides of the springform pan.
Bake the cheesecake until just set but still jiggly in the center, about 1 hour (baking times may vary based on altitude; check at around 40 minutes if at sea level).
Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracks from sudden temperature changes.
5. Chill the Cheesecake:
Remove the cheesecake from the roasting pan and let it cool to room temperature on the counter for at least 1 hour.
Refrigerate the cheesecake overnight to chill completely.
6. Prepare the Caramel:
Make the caramel sauce according to your preferred recipe. Allow it to cool completely before using.
7. Assemble the Cheesecake:
Pour the cooled caramel sauce over the top of the chilled cheesecake and smooth with a knife.
Refrigerate for an additional ½ hour to set the caramel.
8. Serve:
Carefully remove the outer layer of foil from the cheesecake, then remove the springform ring.
Gently peel off the foil from the sides and transfer the cheesecake to a serving plate or pedestal.
Enjoy your luxurious Irish Cream Caramel Cheesecake!

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