1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.

3. In a large bowl, beat cream cheese and sugar until smooth and creamy.

4. Add eggs one at a time, mixing just until incorporated.

5. Blend in sour cream, heavy cream, and vanilla extract until smooth.

6. Pour batter over the cooled crust and smooth the top.

7. Bake for 55–65 minutes or until the center is almost set but slightly jiggly.

8. Turn off oven, crack the door, and let cool inside for 1 hour. Chill at least 4 hours or overnight.

9. To make caramel sauce, heat sugar in a saucepan over medium heat until melted and amber in color. Stir in butter, then slowly whisk in heavy cream. Boil 1 minute, then remove from heat and stir in salt. Let cool.

10. Pour cooled caramel sauce over chilled cheesecake before serving. Top with whipped cream and a sprinkle of sea salt flakes.