I was just wondering what the proper technique is for achieving that ribbon of caramel in a praline caramel cheesecake. Do you pour half the batter in the pan and pour the remaining batter over it? Or do you pour half the batter in and bake until barely set and then pour the caramel and the remaining batter over it. Also, is the best technique for the caramel ribbon to melt caramel candies with a small amount of milk? In my experience most cheesecake batters tend to be thin and soupy, which is why I wondered if you have to bake it for a few minutes to let it set before pouring the caramel over it.