Making the Caramel Sauce:

1. Prepare Cream: Let the heavy cream sit out for 10-15 minutes or microwave it gently to remove the chill.
2. Melt Sugar: In a stainless steel saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden color. Watch carefully to avoid burning.
3. Add Butter: As soon as the sugar is melted, add the butter. Be careful as the mixture may splatter.
4. Add Cream: Stir in the heavy cream slowly, continuing to stir until fully incorporated. Cook on low heat until smooth.
5. Add Flavorings: Remove from heat, add vanilla and salt, and mix well. Let cool to room temperature. Store in the fridge for up to a month if making ahead.

Making the Graham Cracker Crust:

1. Preheat Oven: Set to 325°F.
2. Prepare Crust: Process graham crackers into fine crumbs. Mix with brown sugar and melted butter until combined.
3. Form Crust: Press into the bottom of an 8 or 9-inch springform pan. If using an 8-inch pan, ensure it is deep.
4. Bake Crust: Bake for 10 minutes, then let cool.

Making the Cheesecake Batter:

1. Grease Pan: Lightly grease the sides of the cheesecake pan.
2. Beat Cream Cheese: In a mixer, beat the cream cheese on medium speed for 3 minutes until creamy.
3. Add Sugars: Add brown and granulated sugar and beat for another 2 minutes. Scrape the bowl and beat for an additional 30 seconds.
4. Add Sour Cream: Mix in sour cream, scraping the bowl to ensure smoothness.
5. Add Eggs: Mix in eggs one at a time until incorporated. Avoid overmixing.
6. Add Flavorings: Stir in vanilla extract and salt briefly.

Assembling the Cheesecake:

1. Layer Batter: Pour half of the cheesecake batter into the cooled crust.
2. Add Caramel: Pour 1/2 cup of room temperature caramel over the batter. Use the remaining caramel for serving later.
3. Top with Remaining Batter: Pour the remaining batter over the caramel layer and spread evenly.
4. Create Water Bath: Wrap the bottom of the pan with foil and place it in a larger roasting pan. Add hot water to create a water bath.
5. Bake: Bake in the preheated oven for 60 to 75 minutes until the center is slightly jiggly and edges are set.
6. Cool in Oven: Turn off the oven and leave the cheesecake inside for 1 hour.
7. Refrigerate: Transfer to the fridge and chill for at least 6 hours.

Making the Cream Cheese Frosting:

1. Beat Ingredients: Beat cream cheese with an electric mixer for 1 minute. Add powdered sugar and beat for another minute. Mix in vanilla extract.
2. Whip Cream: In another bowl, whip the heavy cream until stiff peaks form (about 3 minutes).
3. Combine: Fold the whipped cream into the cream cheese mixture.

Decorating the Cheesecake:

1. Prepare Caramel: Before serving, warm the remaining caramel in the microwave until runny.
2. Top Cheesecake: Pour the caramel over the cheesecake and spread with a spatula.
3. Chill: Place back in the fridge for at least 20 minutes. Sprinkle salt flakes around the edges before serving.