adapted from Betty Crocker
1 (1 pound 1.5 ounce) pouch sugar cookie mix
1 package French vanilla instant pudding
2 tablespoons packed brown sugar
1/2 cup butter, melted
2 1/2 teaspoons vanilla
2 eggs
3 egg yolks
2 packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 tablespoon flour
1 tablespoon caramel, and more for drizzling
Sprinkle of sea salt
Mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg in bowl, until soft dough forms.
Press dough up the sides and bottom of a 13x9-inch pan. Should be about an inch ½ thick and thinner on the sides.
Beat cream cheese, sour cream, flour and sugar in bowl until smooth.
Add remaining eggs, egg yolks, vanilla and caramel; beat until smooth. Pour and spread over crust.
Bake at 350 degrees F for 35 minutes.
Turn off oven and leave in oven for 15 minutes.
Drizzle with caramel and sprinkle sea salt.
Cool 30 minutes.
Refrigerate about 4 hours or until chilled. Store covered in refrigerator.
Definitely would make these again. There are a few things I would do differently like thin out the crust on the sides more and cream the cream cheese better so it's smooth. But the taste was there and it was delicious!