In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese and sugar on medium speed until smooth-- about 1 minute.
Add in the milk, sour cream, and vanilla and mix until combined. Make sure to scrape down the sides of the bowl as needed.
With the mixer on low speed, add in the eggs one at a time.
Still on low speed, add in ½ cup of the salted caramel sauce and mix just until combined.
Pour the mixture over the par-baked crust and bake until the edges of the cheesecake are set and golden brown-- about 50-55 minutes.
Turn off the oven, crack the door, and allow the cake to cool for about 1 hour.
Once cooled, transfer to the fridge and allow the cheesecake to chill for at least 6 hours (preferably overnight).
To serve, spoon the remainder of the salted caramel sauce over the cheesecake. Slice and enjoy.
Store in an airtight container in the fridge for up to five days.