In a medium saucepan, cook 1 cup of granulated sugar over medium heat, stirring gently until it melts and turns a light amber color, about 5-7 minutes. Once liquefied, add 6 tablespoons of unsalted butter, followed by ½ cup of heavy cream, 1 teaspoon of vanilla extract, and ½ teaspoon of salt. Stir until smooth, then remove from heat and let cool.

Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ¼ cup of brown sugar, and a pinch of salt. Pour in 6 tablespoons of melted butter, mixing until well combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let it cool while preparing the cheesecake filling.

In a large mixing bowl, beat 24 ounces of room-temperature full-fat cream cheese and ¾ cup of light brown sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Blend in ½ cup of sour cream, ½ cup of heavy cream, ¼ cup of the cooled salted caramel sauce, 1 teaspoon of vanilla extract, 2 tablespoons of cornstarch, and a pinch of salt until fully incorporated.

Add 3 room-temperature eggs to the cheesecake filling, one at a time, mixing on low speed until just combined. Pour the filling over the cooled graham cracker crust in the springform pan, spreading it evenly with a spatula.

Prepare a water bath by wrapping the bottom of the springform pan in aluminum foil, then placing it in a larger baking dish filled with hot water. Bake the cheesecake at 325°F (163°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Let it come to room temperature for an additional hour before refrigerating.

Chill your Baked Salted Caramel Cheesecake in the refrigerator overnight. Just before serving, drizzle the remaining salted caramel sauce over the top and sprinkle with flaky sea salt.