Bring 4 water cups to a boil.
Whisk the cream cheese in the mixer until it is super smooth and creamy. Add the sour cream and continue until everything is well mixed. Turn off the motor to scrape the sides once or twice to ensure the last bit is incorporated.
Then add sugar, Vanilla extract and lime or lemon juice and blend until everything is very well blended.
With the engine running, add the eggs one by one through the feeding tube and make sure that each egg is well incorporated before adding the next. Stop to scrape off the sides as needed.
Once the mixture is smooth and eggs are completely incorporated, then add the salt and starch and mix well.
Put about half of this mixture in a bowl (you see about 3½ cups) and set aside.
Add 1/2 cup of the previously prepared salted caramel to the cheese mixture still in the food processor and mix until well blended. Pour this into a large glass measuring cup and reserve.
Pour the previously reserved cheese mixture back into the food processor.
With the engine running, pour 1 cup of melted cocoa paste (or unsweetened chocolate) through the feeding tube and mix until completely incorporated.
Pour half a cup of the salted caramel over the crust and spread it gently with a spatula, not quite to the edge.
Pour the reserved chocolate cheese mixture over the caramel, and then sprinkle a little more than half of the crunchy praline over the chocolate cheese mixture.
Next, pour the salted caramel cheese mixture very carefully over the chocolate dough. You may even want to pour the dough onto a large spoon (as opposed to directly over the dough) to break the fall.
Finally, drizzle about 1/4 cup of salted caramel over the last layer of cheese dough. (Save a little to garnish the finished cake)
Place the cake over a piece of aluminum foil and fold it over the pan so that the outside is completely covered. Now place your cake in a grill pan and carefully pour some boiling water into this grill so that it goes up about 1/4 of the way on the side of the pan. Place the rig on the middle rack of your oven, lower the temperature to 350° F and bake your cake for 25 minutes. At this point, lower the temperature again to 250° F and bake your cake for another 75 minutes.
Turn off the oven and open the door. Leave the cake in the oven for about 1 hour or until it is cool enough to be handled with bare hands, then slide it out of the oven.
When the cheesecake is completely cooled, pass a knife around the edge and chill it uncovered for at least 6 hours, preferably overnight.