For the crust

In a medium-sized bowl, combine graham cracker crumbs, finely chopped pecans, and sugars.

Add melted butter to the crumb mixture and mix until crumbs are moistened.

Press the mixture evenly onto the bottom and up the sides of a 9-inch springform pan.

For the cheesecake

Preheat the oven to 325°F (165°C).

In a large mixing bowl, combine cream cheese and granulated sugar. Use an electric mixer to beat on medium speed until smooth, creamy, and lump-free.

Add sour cream and vanilla extract and mix on low speed until combined.

In a separate bowl, lightly beat each egg with a fork, then add one at a time to the cheesecake batter, mixing on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.

Pour half of the cheesecake batter into the prepared crust. Drizzle ¼ cup (59ml) of caramel sauce evenly over the batter, then top with the remaining cheesecake batter.

Place the pan on the center rack of the preheated oven and bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly like Jell-O, edges may puff slightly).

Turn off the oven, crack the door several inches, and let the cheesecake cool inside for 1 hour.

Remove from the oven to cool at room temperature until cooled completely then top the cheesecake with the remaining caramel sauce and transfer it to the refrigerator to chill completely (6 hours or overnight).

Once the cheesecake is fully chilled, remove the springform ring, sprinkle the surface of the cheesecake with flaky sea salt if desired, then slice and serve. To store, reattach the springform ring and cover with foil.