1. Preheat oven to 325°F and prepare 9-inch springform pan

2. Mix graham cracker crumbs, melted butter, and sugar for crust

3. Press crust mixture firmly into bottom of springform pan

4. Make caramel sauce by heating sugar in heavy saucepan until melted and amber

5. Carefully add cream and butter, whisking until smooth

6. Stir in salt and let cool slightly

7. Beat cream cheese until smooth and fluffy, about 3 minutes

8. Gradually add sugar, beating until well combined

9. Add eggs one at a time, mixing just until incorporated

10. Beat in vanilla extract and heavy cream

11. Fold in 1/4 cup cooled caramel sauce

12. Pour filling over prepared crust in springform pan

13. Place pan in larger roasting pan and add hot water halfway up sides

14. Bake 55-60 minutes until center is almost set but still jiggles slightly

15. Turn off oven, crack door open, and let cool 1 hour

16. Remove from water bath and cool completely at room temperature

17. Refrigerate at least 4 hours or overnight before serving

18. Drizzle with additional caramel sauce before serving