Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened. Press firmly into bottom of springform pan. Pro tip: Use the bottom of a measuring cup to press the crust evenly and firmly.

Bake for 10 minutes until set and lightly golden. Remove and let cool while preparing filling. Reduce oven temperature to 325°F.

Beat cream cheese with mixer until completely smooth and fluffy, about 3 minutes. Scrape bowl frequently to avoid lumps. Pro tip: Room temperature cream cheese is crucial - cold cream cheese will create lumps.

Gradually add sugar and beat until well combined. Add eggs one at a time, beating just until incorporated after each addition. Pro tip: Don't overbeat after adding eggs as this can cause cracks.

Mix in sour cream, heavy cream, and vanilla until just combined. Pour over prepared crust and smooth top.

Wrap bottom of springform pan tightly with aluminum foil. Place in large roasting pan and add hot water halfway up sides of pan. Pro tip: The water bath prevents cracks and ensures even, gentle cooking.

Bake for 55-65 minutes until center is almost set but still slightly jiggly. Turn off oven, crack door open, and let cool in oven for 1 hour. Pro tip: Gradual cooling prevents cracks from temperature shock.

Heat sugar in heavy saucepan over medium heat, stirring constantly until melted and amber colored, about 8-10 minutes. Don't let it burn. Pro tip: Watch carefully as sugar can go from perfect to burnt quickly.

Remove from heat and immediately whisk in butter until melted. Slowly pour in cream while whisking - mixture will bubble vigorously. Pro tip: Have ingredients ready as timing is crucial for smooth caramel.

Stir in vanilla and salt. Let cool for 15 minutes until slightly thickened but still pourable.

Remove cheesecake from water bath and cool completely at room temperature. Refrigerate at least 4 hours or overnight. Pro tip: Overnight chilling gives the best texture and makes slicing easier.

Before serving, pour cooled caramel over cheesecake and sprinkle with additional flaky sea salt. Remove from springform pan and slice with warm knife. Pro tip: Warm the knife under hot water and wipe clean between cuts for neat slices.