Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. Mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
3. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
4. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling:

1. In a large bowl, beat the cream cheese until smooth.
2. Add sugar and beat until well combined.
3. Mix in the eggs, one at a time, until just incorporated.
4. Stir in the vanilla extract, heavy cream, and flour, mixing until smooth.

Bake the Cheesecake:

1. Pour the filling over the cooled crust.
2. Wrap the bottom of the springform pan in foil and place it in a larger pan with 1 inch of hot water (water bath method).
3. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour.
5. Transfer to the fridge and chill for at least 4 hours (overnight is best).

Make the Caramel Sauce:

1. In a medium saucepan over medium heat, melt sugar while stirring constantly until it turns golden brown.
2. Add the butter and stir until fully melted.
3. Slowly drizzle in the heavy cream, stirring continuously.
4. Remove from heat and let it cool slightly.

Assemble and Serve:

1. Once the cheesecake is chilled, pour the caramel sauce over the top.
2. Sprinkle with sea salt for a salted caramel twist.
3. Slice, serve, and enjoy! 🍰