For the Graham Cracker Crust:

• 2 cups 200g graham cracker crumbs (or digestive biscuits as a substitute)
• 1/4 cup 50g granulated sugar
• 1/2 cup 115g unsalted butter, melted (coconut oil works as a dairy-free swap)
• 1/4 teaspoon cinnamon optional, but adds warmth

For the Cheesecake Filling:

• 3 packages 24 oz / 680g full-fat cream cheese, softened to room temperature
• 1 cup 200g granulated sugar
• 3 large eggs room temperature
• 1 cup 240ml full-fat sour cream (Greek yogurt is a lighter alternative)
• 2 teaspoons pure vanilla extract
• 2 tablespoons all-purpose flour cornstarch works for a gluten-free option
• 1/4 cup 60ml caramel sauce, for swirling into the batter

For the Caramel Drizzle Topping:

• 1 cup 200g granulated sugar
• 6 tablespoons 85g unsalted butter, cubed
• 1/2 cup 120ml heavy cream
• 1/2 teaspoon sea salt for a salted caramel variation — highly recommended!
• Store-bought caramel sauce may be used as a convenient shortcut