• Preheat oven to 350.

Cheesecake:

• Start by mixing the cream cheese, yogurt, and heavy cream in a stand mixer (or with a hand mixer) until it is well blended.
• Scrape down the sides of the bowl, and mix again.
• Now add the sugar, eggs, powdered sugar, and vanilla. Mix again until all ingredients are blended and everything is smooth and creamy.
• Now line the bottom of a 7-inch springform pan with parchment paper and grease the pan and paper. You can skip the paper if you want, I just find it much easier to get the cheesecake from the pan by using paper.
• Dump half of the mixed batter into the prepared pan.
• Drizzle a generous amount of the caramel sauce over the cheesecake batter in the pan.
• Then sprinkle caramel corn over the caramel sauce. You want it to lightly cover the cheesecake.
• Pour the rest of the cheesecake mixture over the caramel corn.
• Put the cheesecake in the oven at 350 degrees. Put a small dish of water on the oven rack directly below the cheesecake. Bake for 30 minutes.
• After 30 minutes of baking turn the oven temperature down to 300. Then bake for another 30 minutes.
• The cheesecake should still be slightly jiggly in the middle when done. But if it jiggles a lot or is soupy looking then it is not done – leave it for 15 more minutes.
• When it is done remove it from the oven.

Cooling & Topping:

• Cool on a wire rack.
• While still warm but not hot, drizzle again with caramel sauce over the top of the cheesecake.
• When it is cool, cover and refrigerate 6 hours to overnight.
• Right before serving, remove from the fridge. Then remove from the pan.
• Using a pastry bag, add frosting to the top of the cheesecake. Then cover frosting with caramel corn.