Preheat oven to 325 F.
Wrap an 8-inch springform pan with aluminum foil, Set aside.
Add melted butter to the graham cookie crumbs and press onto the bottom of an 8-in. springform pan, Set aside.
For filling, beat the softened cream cheese until smooth.
Add sugar, sour cream, and vanilla and mix until well incorporated.
Add the eggs one at a time and mix until incorporated, do not over mix.
Pour the filling over the crust.
To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
Turn the oven off and let it sit in the oven for 30 minutes.
Open the oven doors slightly and let it sit for an additional 10 minutes.
Carefully remove cheesecake from water bath and run a knife along the sides
Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
To make the caramel sauce, cook the sugar over medium heat in a saucepan until the sugar dissolves.
Once the sugar dissolves, keep a close eye on it, sugar burns quickly.
Once it turns into a copper color, add the butter and whisk until the butter melts completely.
Stir in the heavy cream slowly and mix until well incorporated.
Cook for an additional minute.
Remove from the stove and stir in the salt.
Transfer the caramel to a heatproof container.
Pour the cooled caramel all over the cheesecake and sprinkle some coarse salt over the caramel.
Serve cold and enjoy!