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.