Use a knife dipped in warm water to cut the cheesecake cookie bars. Wipe the blade in between each cut to keep the edges of the bars clean. When making the caramel, keep a pastry brush dipped into a small bowl of water next to the stove. As the caramel cooks, run the wet pastry brush along the sides of the pot, near the surface of the caramel. This will prevent sugar crystals forming along the sides, resulting in a more clear caramel.