Pour the caramel into a heat proof container and place it in the fridge.

Preheat the oven to 350°F and grease the bottom and sides of a 9″ springform pan.

In a bowl, combine the ground cookies, sugar, and melted butter. Mix until evenly moistened. Press into the bottom and halfway up the sides of the pan.

Bake for 8-10 minutes and leave to cool while making the filling.

Reduce the oven temperature to 325°F and place a large roast pan on the bottom rack.

In a stand mixer, mix together the cream cheese, sugar, and flour on low speed until smooth. Scrape down the bowl.

Start a medium pot of boiling water on the stove (for the water bath).

Mix in the eggs one at a time, scraping down the bowl halfway through. Scrape down the bowl again after all eggs are mixed in.

Mix in the vanilla, sour cream, and caramel. Use a spatula to mix by hand to ensure well combined.

Pour the batter into the crust and drop the pan against the counter to release air bubbles.

Carefully pour boiling water into the roast pan and place the cheesecake on the middle rack above.

Bake for 1 hour and 20 minutes, until edges puff up and center jiggles tight.

Turn off the oven and leave the cheesecake in with the door cracked open for 45 minutes.

Pour the remaining caramel sauce over the cheesecake before refrigerating. Microwave the caramel for about 30 seconds if too thick to pour.

Refrigerate for at least 4 hours, preferably overnight. Sprinkle with flaky sea salt before serving.