Preheat Oven:

• Preheat your oven to 325°F (163°C).

• Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Make the Crust:

• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

• Press firmly into the bottom of the springform pan.

• Bake for 8–10 minutes, then set aside to cool.

Make the Cheesecake Filling:

• In a large bowl, beat the cream cheese until smooth and creamy.

• Add sugar and mix until fully incorporated.

• Add eggs one at a time, mixing on low speed.

• Blend in sour cream, vanilla, and salt until smooth (do not overmix).

Bake the Cheesecake:

• Pour filling over the cooled crust.

• Place pan on a baking sheet and bake for 50–60 minutes, or until edges are set and center is slightly jiggly.

• Turn off oven, crack the door, and let cheesecake sit for 1 hour.

• Refrigerate at least 4 hours or overnight.

Add the Caramel Crunch Topping:

• Once chilled, pour caramel sauce evenly over the top of the cheesecake.

• Sprinkle with toffee bits and chopped nuts.

• Add a pinch of sea salt flakes for a sweet-salty finish, if desired.

Serve:

• Slice and serve chilled.

• Store leftovers in the fridge for up to 5 days.