Step 1: Make the Graham Cracker Crust

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar, stirring until it resembles wet sand.
3. Press the mixture firmly into the bottom of the pan. Use the back of a spoon or a flat-bottomed glass to compact it evenly.
4. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing on low speed after each addition to avoid over-mixing.
3. Stir in sour cream, vanilla extract, and flour (if using). Mix just until combined.
4. Pour the cheesecake batter over the cooled crust, smoothing the top.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil and place it in a water bath (a larger roasting pan with about an inch of hot water). This helps prevent cracks.
2. Bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
4. Remove and refrigerate for at least 4 hours (overnight is best).

Step 4: Make the Salted Caramel Sauce

1. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring occasionally. It will first clump, then melt into a deep amber-colored liquid.
2. Carefully add butter, stirring until melted (it will bubble up).
3. Slowly pour in heavy cream, whisking continuously until smooth.
4. Remove from heat and stir in sea salt. Let it cool slightly before using.

Step 5: Assemble & Serve

1. Once the cheesecake has chilled, remove it from the pan and transfer it to a serving plate.
2. Drizzle the salted caramel sauce generously over the top.
3. Sprinkle with flaky sea salt for extra contrast.
4. Slice and enjoy!