Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes.

Beat cream cheese and sugar until smooth. Beat in sour cream, vanilla, and salt. Add eggs one at a time, mixing well after each addition.

Pour filling over cooled crust.

Place springform pan in a larger roasting pan; pour boiling water halfway up the sides. Bake for 50-60 minutes, or until set around edges but the center is slightly jiggly.

Turn off oven; leave cheesecake in oven with door ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours.

For the caramel: Combine sugar and water in a saucepan. Cook, swirling occasionally, until deep amber. Carefully pour in heavy cream (it will bubble); whisk until smooth. Remove from heat; stir in butter and salt.

Pour caramel over chilled cheesecake. Refrigerate for at least 30 minutes before serving.