Graham Cracker Crust

1. Preheat the oven to 325F(165C). Double wrap an 8 or 9 inch springform pan with heavy duty aluminum foil. Lightly grease the sides and base of the pan.
2. In a medium mixing bowl, add the graham cracker crumbs, brown sugar and salt. Use a fork to mix ingredients together to combine.Pour melted, cooled butter over graham cracker mixture and mix until mixture appears completely moisten.
3. Transfer graham cracker mixture to prepared springform pan. Use the back of a measuring cup or hands to evenly press mixture into the base of the pan.
4. Bake graham cracker crust for 10-12 minutes or until the crust becomes fragrant and takes on a rich golden brown color.Set aside the crust to cool as the cheesecake batter is prepared. Reduce the oven temperature to 300F (150C).

Salted Caramel Cheesecake 

1. In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand mixer, add the cream cheese, sugar, sour cream and cornstarch. Cream ingredients together at medium speed until batter appears smooth without any lumps, about 3-4 minutes.
2. Stop the mixer and use a rubber spatula to scrape the sides and base of the mixing bowl. Mix in the vanilla extract and caramel sauce into the batter at medium speed, about 1 minute.
3. Reduce the mixer speed to low and beat in the eggs into the batter one at a time. Stop the mixer and use a rubber spatula to scrape the sides and base of the mixing bowl. Mix batter for an additional minute at low speed.
4. Pour the cheesecake batter into the cooled graham cracker crust. Use the back of a rubber or offset spatula to smooth out the batter into an even layer.
5. Transfer the cheesecake filled springform pan into a larger baking/roasting pan and place in the oven. Carefully pour hot water into the larger pan about 1-2 inches (halfway) up the sides of the springform pan.
6. Bake cheesecake batter for 60-75 minutes. Cheesecake is ready when the edges appear slightly puffed and the center jiggles a little when the springform pan is gently shaken.
7. Cool the cheesecake in the oven with the door ajar (slightly open) for one hour. Remove the cheesecake from the oven and run an offset spatula along the sides to help separate the  cheesecake from the sides of the pan.
8. Cool the cheesecake at room temperature, about 2-3 hours before refrigerating to set for a minimum of 4 hours or overnight.

Assembly 

1. Remove the cheesecake from the springform pan and transfer to a serving platter.
2. Pour the salted caramel sauce into the center of  the cheesecake and use an offset spatula to spread sauce into an even layer slightly dripping down the sides of the cheesecake.
3. Sprinkle the top of the caramel sauce with flaky or regular sea salt before topping with caramel popcorn (if using) and serving.