Prepare the Salted Caramel: In a medium saucepan over medium heat, combine granulated sugar, stirring until it melts to a golden amber color, about 8–10 minutes. Whisk in salted butter, then gradually add heavy whipping cream until smooth. Set aside to cool slightly.

Make the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted salted butter, and light brown sugar. Press into a lined springform pan. Bake for 10 minutes until golden. Cool completely.

Prepare the Cheesecake Filling: Lower oven to 300°F (150°C). In a large bowl, beat cream cheese and light brown sugar until smooth. Gradually mix in flour, sour cream, and vanilla. Add eggs, one at a time, mixing gently.

Layer the Caramel and Fill the Cheesecake: Pour a layer of cooled salted caramel into the crust, then pour cheesecake filling over the top, smoothing out as needed.

Bake the Cheesecake: Place the filled pan in a roasting pan and add hot water until halfway up the sides. Bake for 1 hour and 45 minutes, until the center jiggles. Turn off the oven, crack the door, and let cool for 30 minutes.

Chill the Cheesecake: Remove from the water bath, let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 5–6 hours or overnight.

Serve the Cheesecake: Carefully remove from the springform pan. Top with reserved salted caramel and sprinkle with toffee bits. Optionally add flaky sea salt or whipped cream before serving.