Heat the granulated white sugar in a saucepan until it melts and turns golden.

Add the butter, then the heavy cream, stirring until smooth.

Stir in the salt and vanilla, then let the caramel sauce cool.

Preheat the oven to 350°F and prepare a 9-inch springform pan.

Pulse the graham crackers and pretzels in a food processor until finely ground.

Mix in the melted butter and sugar, then press the mixture into the bottom and sides of the pan.

Bake for 10 minutes, then let it cool.

Mix the cream cheese, sugar, and cornstarch until smooth.

Add the vanilla, sour cream, and melted white chocolate, mixing until combined.

Beat in the eggs and egg yolks one at a time, then pour the batter into the prepared crust.

Place the cheesecake in a roasting pan, pour boiling water into the pan, and bake for 1 hour.

Let the cheesecake cool in the oven, then refrigerate until cold.

Carefully remove the cheesecake from the pan and transfer it to a serving plate.

Drizzle with the salted caramel sauce, slice, and enjoy!

Store any leftovers in the fridge for up to three days.