Make-Ahead Tip: You can store this cheesecake airtight in the refrigerator for up to 3 days.
For the Cheesecake:1.
Preheat the oven to 350°. Coat a 9-inch springform pan with the cooking spray.2.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and granulated sugar on medium-low speed for 1 to 2 minutes until smooth. With the mixer still on medium-low speed, add the eggs and vanilla extract, mixing until smooth, scraping the sides and the bottom of the bowl as necessary.3.
Turn the speed to low and slowly mix in the sour cream and milk until incorporated. Add the flour and mix to combine.4.
Pour the cheesecake mixture into the prepared pan. Bake for 1 hour or until the cheesecake is almost set. The center will still be slightly loose. Turn the oven off and allow the cheesecake to remain in the oven for 2 more hours without opening the door.5.
After the two hours are up, remove the cheesecake from the oven, then cover and refrigerate it for 4 hours or overnight.
For the Blondie:6.
Preheat the oven to 350°. Coat a 9-inch round cake pan with the cooking spray. Line the bottom of the pan with a round of parchment paper and coat the parchment with cooking spray.7.
In the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter and brown sugar on medium speed until combined. Add the egg and vanilla extract and mix on medium speed until smooth. Turn the mixer speed to low and add in the salt and flour until just combined. Mix in the banana until incorporated.8.
Spread the batter in the prepared pan. Bake for 25 minutes or until a toothpick inserted 3 inches from the edge comes out clean.9.
Allow the blondie to cool in the pan.
To Assemble the Cheesecake:10.
Remove the blondie from the pan and transfer it to a cake plate. Spread 3/4 cup of the caramel sauce over the blondie. Sprinkle the caramel with 1 teaspoon of the flaked sea salt.11.
Carefully remove the cheesecake from the pan by sliding a large spatula under the cheesecake and placing it onto the caramel-coated blondie. Spread the remaining 3/4 cup of the caramel sauce over the cheesecake and sprinkle with the remaining 2 teaspoons of sea salt.12.
Serve immediately or cover and refrigerate until you're ready to serve.
Recipe reprinted with permission from The Cookie & Cups Cookbook by Shelly Jaronsky