Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside of the pan in two layers of heavy-duty aluminum foil to prevent water from entering during the water bath.
Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then let cool completely.
Step 3: In a large bowl, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain.
Step 4: Add the sour cream and vanilla extract to the cream cheese mixture and beat until well combined. Add the eggs one at a time, beating on low speed just until incorporated.
Step 5: Pour half of the cheesecake batter over the cooled crust. Drizzle 1/4 cup of the caramel sauce over the batter and swirl gently with a knife. Pour the remaining batter on top.
Step 6: Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Step 7: Bake for 65-75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 8: Remove from the water bath and refrigerate for at least 6 hours, preferably overnight. Before serving, drizzle with the remaining caramel sauce and sprinkle with sea salt.