Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.

Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

In a large mixing bowl, beat the cream cheese until creamy and smooth—about 2 minutes.

Gradually add the sugar, and continue mixing until well combined.

Add sour cream, eggs, vanilla extract, and sea salt. Mix until everything is just combined.

In a saucepan, cook the sugar over medium heat, stirring occasionally until it turns a deep amber color.

Once the sugar has melted, add in the cubed butter and stir until melted.

Gradually add the heavy cream while removing from heat—careful, it will bubble! Stir in salt and vanilla extract, and let it cool slightly.

Pour half of the cheesecake filling over the prepared crust. Drizzle a few tablespoons of caramel sauce on top.

Carefully add the remaining cheesecake filling, and finish with another swirl of caramel on top. Use a knife to create swirls.

Bake in the preheated oven for 55-60 minutes or until the edges are set but the center is still a little jiggly.

Once baked, turn off the oven and leave the cheesecake inside for an hour with the door ajar.

Chill in the refrigerator for at least 4 hours, preferably overnight.