In a medium saucepan over medium heat, combine granulated sugar, stirring constantly until it melts into a deep amber color, around 8–10 minutes. Add salted butter and heavy whipping cream, whisking until smooth. Cool slightly.

Preheat your oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs, melted salted butter, and light brown sugar. Press into the bottom of a springform pan. Bake for 10 minutes; let cool.

In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar and flour, beating until just combined. Blend in sour cream and vanilla before adding eggs one at a time. Mix until creamy.

Spread salted caramel over the cooled crust, then pour the cheesecake filling over the caramel layer, smoothing the top.

Prepare a water bath by placing a larger baking dish filled with hot water on the lower rack of the oven. Place the springform pan above and bake at 300°F (150°C) for about 1 hour and 45 minutes.

Once baked, turn off the oven and crack the door open, cooling the cheesecake for 30 minutes. Let it sit at room temperature for another 30 before refrigerating for at least 5-6 hours.

Carefully remove the cheesecake from the springform pan. Drizzle with remaining salted caramel and sprinkle with toffee bits before serving.