In a large bowl beat the cream cheese until soft.
Beat in the sugar, salted caramel sauce and vanilla extract.
Mix in the sour cream, scraping down the sides and bottom of the bowl as needed.
Whisk the eggs in a small bowl, then beat them into the cheesecake batter.
Place the crust (with the springform pan still wrapped in aluminum foil) into a large roasting pan. Pour the cheesecake filling into the pan and smooth the top. Then pour about ½-1 inch of water into the roasting pan.
Place the roasting pan (with the cheesecake inside) into the oven (still at 350F degrees). Bake for 55-70 minutes, or until the top looks set except for in the very middle, and when you give the pan a gentle nudge there's a slight wobble (like a bowl of jello).
Turn off the oven, open the oven door, and let the cheesecake cool in oven for 30 minutes. Remove the roasting pan (with the cheesecake inside) from the oven and continue cooling until room temperature.
Remove the cheesecake from the roasting pan (still in the springform pan), cover with aluminum foil and refrigerate for at least 6 hours before serving.