Preheat your oven to 325°F and grease a 9-inch springform pan, wrapping the outside with foil.

In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined, then press firmly into the bottom of the pan.

Bake the crust for 10 minutes, then let it cool slightly.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and mix until fluffy, then blend in sour cream and vanilla extract.

Add eggs one at a time, mixing on low speed just until combined.

Pour the cheesecake filling over the crust and smooth the top.

Place the cheesecake pan into a larger roasting pan and fill with hot water halfway up the sides to create a water bath.

Bake for 60–70 minutes, until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the oven door slightly, and let the cheesecake cool slowly for 1 hour to prevent cracks.

Chill the cheesecake for at least 6 hours or overnight for the creamiest texture.

Pour thick caramel sauce over the top, letting it drip naturally down the sides.

Sprinkle with flaky sea salt and chopped pecans or toffee bits before serving.