Combine the graham cracker crumbs, finely chopped pecans, granulated sugar, and brown sugar in a medium mixing bowl.

Pour in the melted salted butter and mix until the crumbs are moistened evenly.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Preheat your oven to 325°F (165°C).

In a large bowl, beat together the softened cream cheese and granulated sugar until smooth.

Add in the sour cream and vanilla extract, mixing until fully combined.

Lightly beat the eggs in a separate bowl, then gradually add them into the cream cheese mixture, one at a time.

Pour half of the cheesecake batter into the prepared crust. Drizzle 1/4 cup of caramel sauce over this layer, and then gently top with the remaining cheesecake batter.

Bake for 50-55 minutes or until the filling is set but still slightly jiggly in the center.

Turn off the oven and leave the door slightly ajar to cool the cheesecake gently.

Let the cheesecake cool at room temperature for an hour, then cover and refrigerate for at least 6 hours, preferably overnight.

Before serving, drizzle the surface with more caramel sauce and sprinkle with flaky sea salt.