Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in sour cream, vanilla, and flour until fully combined. Pour over the cooled crust.

Wrap the pan in foil and place it in a large baking dish. Pour hot water into the dish until it reaches halfway up the pan (this prevents cracking). Bake for 55-60 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.

In a saucepan over medium heat, melt sugar until golden, stirring occasionally. Add butter and whisk until melted. Slowly pour in heavy cream while stirring. Remove from heat and mix in sea salt. Let it cool slightly.