1-First, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment if you like. Combine the ground gingersnap cookies, sugar, and melted butter; press this mixture into the bottom and up the sides of the pan. Bake it for 8-10 minutes, then let it cool while you reduce the oven to 325°F (163°C) and set up a roasting pan for the water bath.

2-Next, in a mixing bowl, blend the cream cheese, sugar, and flour on low speed until smooth, scraping the bowl as needed. Boil water for the water bath to keep things even. Add the eggs one at a time, mixing gently and scraping halfway through, then stir in the vanilla extract, sour cream, and cooled salted caramel by hand for that swirled effect.

3-Pour the batter into the cooled crust and tap the pan on the counter to release air bubbles. Place the springform pan in the roasting pan and pour boiling water halfway up the sides for even baking. Bake for 1 hour and 20 minutes until the edges puff up and the center jiggles slightly.

4-After baking, turn off the oven, crack the door, and let the cheesecake cool inside for 45 minutes. Then, remove it, add more caramel sauce on top, and chill in the fridge for at least 4 hours or overnight. Serve it slightly chilled, sprinkled with flaky sea salt, and store leftovers in an airtight container.