Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly.

1. In a large bowl, beat cream cheese until smooth. Add granulated and brown sugar and beat until creamy.
2. Add eggs one at a time, beating until just combined. Mix in vanilla and sour cream or heavy cream until smooth.
3. Pour filling over the crust and smooth the top. Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.
4. Turn off the oven and crack the door. Let cheesecake cool in the oven for 1 hour, then transfer to a wire rack to cool completely.
5. Chill in the refrigerator for at least 4 hours or overnight.
6. Before serving, warm caramel sauce slightly and drizzle over cheesecake. Sprinkle with coarse sea salt.
7. Slice using a warm, clean knife between each cut for neat slices.