Piper's Gluten Free Cheesecake with Caramel Glaze

Serves 16, as two pies

• 15 graham crackers or animal crackers, crushed
• 2 T unsalted butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 T vanilla extract
• 1/4 cup all-purpose flour (gluten free or regular)

To Make:
1. Preheat oven to 350 degrees F (175 degrees C). Grease (2) 9 inch springform pans, or wide rim pie pans
2. In a medium bowl, mix cracker crumbs with melted butter. Press onto bottom of pans to form an even crust (up the sides if using pie pans)
3. In a large bowl (or using a stand mixer), mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

• 1 1/4 cups brown sugar
• 1 2/3 cups white sugar
• 1 cup unsalted butter
• 1 cup corn syrup
• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 2 tsp vanilla extract

To Make:
1. Butter a 9x13 inch dish and set aside.
2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
3. Once cool, caramel will be somewhat hard - scoop into glass/microwave safe cup/bowl and microwave 30 seconds to soften slightly so it pours.
4. Pour over top of cheesecake
5. Refrigerate cheesecake again til firm and serve