Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.

Pulse graham crackers and light brown sugar in a food processor until fine crumbs form. Add melted unsalted butter and pulse until resembling damp sand. Press into prepared pan.

Bake the crust for about 7-10 minutes until lightly golden and fragrant. Let cool on a wire rack and reduce oven temperature to 325°F (160°C).

In a saucepan, combine granulated sugar and water, bring to a boil, then cook without stirring until deep amber. Whisk in heavy cream and room-temperature butter until smooth. Cool completely.

Beat cream cheese and granulated sugar in a bowl until smooth. Mix in sour cream, vanilla extract, and fine sea salt. Incorporate eggs one at a time.

Pour cheesecake batter over cooled crust, smoothing the top. Carefully tap the pan to release air bubbles.

Bake for 40-45 minutes until edges are golden and the center is slightly jiggly. Let cool to room temperature before chilling.

Pour cooled salted caramel sauce evenly over the cheesecake and chill for 3-4 hours or overnight.

Lift bars out using parchment overhang, slice into neat bars, and serve chilled.