Pre-heat the oven to 350ºF.
Water bath: the water bath is very important and will prevent the cheesecake from cracking.
Eggs: don't over beat the eggs with the batter, to avoid cracks in the cheesecake.
Temperature: leave the cheesecake in the oven for 1 hour after baking, with the door propped open, because harsh temperature changes will make the cheesecake crack.
Aluminum foil: make sure to wrap the bottom of the springform pan with foil, and use wide foil preferably, to prevent the water from slipping in and making the cheesecake crust soggy.
Springform pan: this cheesecake can be made on a 9" pan or on a 8" deep cheesecake pan.
Light corn syrup: totally optional to add it. It helps the caramel not be grainy.
Bourbon: also optional, but a lot of people like to add it.
Caramel sauce: don't over cook the caramel sauce at any point. As soon as the sugar has melted entirely, add the heavy cream, then the butter, and don't over cook, or the sauce will become hardened as it cools.
Make ahead: the caramel sauce can be made up to 15 days ahead. The cheesecake will also freeze well. Check the recipe for freezing instructions.