Preheat the Oven:

• Preheat the oven to 325°F (163°C).

• Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the Crust:

• In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

• Mix until the texture resembles wet sand.

• Press the mixture evenly into the bottom of the springform pan, pressing firmly to create a compact crust.

Bake the Crust:

• Bake for 10 minutes or until the crust is golden and set.

• Remove from the oven and let cool slightly while preparing the filling.

Beat the Cream Cheese:

• In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy (2-3 minutes).

Add the Wet Ingredients:

• Add the sour cream, heavy cream, and vanilla extract, mixing until fully combined.

Add the Eggs:

• Add the eggs, one at a time, mixing on low speed just until combined.

• Do not overmix to avoid incorporating too much air.

Add the Flour:

• Sift in the flour and fold gently until just incorporated.

Pour the Filling:

• Pour the cheesecake batter over the cooled crust, spreading evenly.

Prepare the Water Bath:

• Wrap the bottom of the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in.

• Place the pan in a large baking dish and pour in hot water until it reaches halfway up the sides of the pan.

Bake the Cheesecake:

• Bake for 60-70 minutes or until the center is slightly jiggly but the edges are set.

• Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

Cool and Chill:

• Remove the cheesecake from the water bath and let it cool to room temperature.

• Refrigerate for at least 4 hours or overnight for best texture.

Melt the Sugar:

• In a medium saucepan over medium heat, add the sugar and stir continuously until it melts and turns a deep amber color (8-10 minutes).

Add the Butter:

• Add the cubed butter and stir until fully incorporated. The mixture will bubble up.

Add the Cream:

• Slowly pour in the heavy cream, whisking constantly until smooth.

• Stir in the sea salt and cook for an additional 1-2 minutes until the sauce thickens slightly.

Cool the Caramel:

• Remove from heat and let the caramel cool to room temperature before pouring over the cheesecake.

Remove the Cheesecake:

• Run a knife around the edges of the springform pan to loosen the cheesecake.

• Release the springform and transfer the cheesecake to a serving plate.

Top with Caramel Sauce:

• Pour the cooled salted caramel sauce over the cheesecake, letting it drip down the sides.

Garnish and Serve:

• Garnish with whipped cream, extra caramel sauce, and a sprinkle of flaky sea salt.

• Slice and serve chilled.