Preheat the oven to 350F. Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.

Next, make your brown butter. First, cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 5-10 minutes.

Next, place your graham cracker crumbs in a medium bowl. Add your sugar, brown butter, and spices. Mix until well combined.

Pour your crust mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and sides of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.

Bake the crust for 10 minutes. Once done, remove from oven and set aside. Then, reduce the oven to 325F.

Bring about 6-8 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.

In a large bowl, blend your cream cheese until smooth. Then, add sugar, vanilla bean paste, and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Next, add eggs and mix into the filling until well incorporated. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Once mixed, place the filling in the crust.

Turn the oven off and crack the oven door. Leave the cheesecake in the oven for about 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for about 1 hour or until cooled. Once cooled, transfer the cheesecake to the refrigerator, uncovered, for at least for 4 hours or overnight.

Lastly, when you are ready to serve your cheesecake, remove your cheesecake and caramel sauce from the refrigerator, warm your caramel sauce up to your preferred consistency, and then pour the sauce over the cheesecake.. Then, sprinkle flaky sea salt on the cheesecake, slice, and enjoy!