Preheat oven to 350f
Line a rectangular mould (9×13) with parchment paper
In a large bowl, combine all the crust ingredients
Take the crust preparation and pour evenly into the bottom of the pan.
Bake 10 min and set aside
In another bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
Add the eggs one at a time and add the sour cream and mix well
Pour the mixture over the crust and bake for 50 min
Refrigerate for 4 hours
Cut into squares and sprinkle with caramel and salt.