• Preheat the oven to 350ºF. Grease an 9-inch springform pan with baking spray and wrap the bottom and outside of the pan with 3 layers of tin foil to ensure a waterproof seal.

For the Crust

• In a medium bowl, combine the graham cracker crumbs, sugar, salt, cinnamon and butter, and stir until the mixture resembles wet sand. Press into the bottom and sides of the springform pan.
• Bake for 10 minutes and remove from the oven.
• Lower the oven temperature to 325F.

For the Cheesecake Batter:

• In a stand mixer fitted with the paddle attachment, cream the cream cheese on medium speed until smooth. Add sour cream, vanilla and sugar and continue mixing until combined. Add in flour and eggs one at a time, beating until fully combined. Do not over-mix, some lumps are okay.
• Pour the batter over crust and use an angled spatula or spoon to smooth out the top. 
• Make a water bath: Place a baking sheet on the lower rack and fill it with boiling water.
• Place the cheesecake on the upper rack, directly on top of the baking sheet, and bake for 1 hour 10 minutes. Do not open the door, the changes in temperature can cause the cheesecake to crack.
• Turn off the oven and allow the cheesecake to cool for 30 minutes without opening the oven door. After 30 minutes, crack the oven door open and continue cooling in the oven for 30 minutes.
• Place on the counter to finish cooling, run a knife or spatula around the edges of the cheesecake before removing from pan. Chill in the fridge for 4-6 hours before serving.

For the Caramel Sauce

• In a medium saucepan over medium-low heat, combine heavy cream, brown sugar, butter and salt. Whisk gently until it thickens. Add in vanilla and cook for another minute.
• Turn off the heat, let sauce cool slightly before transferring to a glass jar.

To Serve Caramel Cheesecake:

• Top chilled cheesecake with caramel sauce*, spreading it with an angled spatula or the back of a spoon.