Preheat the oven to 350°F (175°C).

Make the crust by blending the crushed graham crackers, melted butter, and granulated sugar until combined. Press the mixture firmly into the bottom of a springform pan lined with parchment paper.

Bake the crust for 8 minutes, then allow it to cool.

In a large bowl, beat the room temperature cream cheese until smooth.

Add granulated sugar and brown sugar, and beat until creamy, scraping the bowl as needed.

Mix in pumpkin puree, sour cream, vanilla, and pumpkin pie spice until well combined.

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

Wrap the outside of the springform pan with heavy foil to prevent water from seeping in.

Place the springform pan into a larger roasting pan, and pour the pumpkin filling over the crust.

Drizzle the warmed salted caramel on top of the filling and gently swirl with a knife.

Pour hot water into the roasting pan until it reaches halfway up the springform pan and bake for 60 to 75 minutes, or until the edges are set but the center jiggles slightly.

Turn off the oven, crack the door, and let the cheesecake rest for 1 hour.

Remove the cheesecake from the water bath and foil, then let it cool to room temperature.

Chill in the refrigerator for at least 6 hours or overnight.

Before serving, loosen the sides with a knife, unlatch the pan, and spoon extra salted caramel on top.

Sprinkle a pinch of flaky salt on top for enhanced flavor.