To make the Caramel Sauce, you will need the heavy cream to be at room temperature, so let it sit out for 10 to 15 minutes before making the recipe. Or microwave it gently just to take the chill off.

Add the sugar to a saucepan with a heavy bottom. The pot you are using should be stainless steel, don’t use non-stick pan to make the caramel.

Place the pan over medium heat, and stir until the sugar melts. It’s important to stir constantly, to make sure the sugar melts evenly. Continue to stir the sugar, and when the last bit of sugar melts, the syrup should be a golden color. Be aware that the sugar can turn from golden to burnt in just under a minute, so you should pay a lot of attention when making this recipe.

If the syrup is becoming too dark but there are still bits of sugar unmelted in it, remove the pan from the heat and continue to stir to help the sugar melt.

As soon as the last bit of sugar melts, add the butter. Be aware the syrup may splatter, which can burn your hands if you aren’t careful.

Stir the mixture until the butter melts.

Add the heavy cream, a bit at a time, while stirring non-stop. Continue to cook the caramel over low heat, until all the cream has been added.

Remove from the heat, once the caramel is smooth.

Pour in a bowl, add salt and vanilla. Mix to combine.

Let the caramel come to room temperature.

You can make the caramel ahead. It can be stored in the fridge for up to 1 month.

Pre-heat the oven to 325ºF.

Place the graham cracker in a food processor and process to obtain fine crumbs.

Add the brown sugar and mix to combine.

Melt the butter and mix with the crumbs and sugar.

Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.

Bake the crust in the oven for 10 minutes.

Remove it from the oven and let it cool down.

Some cheesecake pans, such as my own, require the sides to be greased before adding the batter in, or the cheesecake sticks, so I always spray the sides of my pan with oil before pouring the cheesecake batter in.

Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.

Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine. Scrape the bowl.

Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.

Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Add the vanilla, salt, and mix briefly.

Pour half of the cheesecake batter in the pan, over the baked and cooled crust.

Next, pour 1/2 cup of the caramel over the cheesecake batter. The caramel should be at room temperature. If it was stored in the fridge, heat it in the microwave for 5 to 10 second intervals, stirring in between. Store the remaining caramel in the fridge until you are ready to serve the cheesecake.

Pour the remaining batter over the caramel. Use a spatula to spread the cheesecake batter evenly on top.

Wrap the bottom of the pan with a few layers of foil.

Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.

Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.

Turn the oven off, and leave the cheesecake in there for 1 hour.

Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Before serving, remove the remaining caramel from the fridge and in the microwave for a few seconds until it’s runny.

Pour over the cheesecake and spread with a spatula.

Place it back in the fridge for at least 20 minutes. Top with salt flakes around the edges.