Preheat your oven to 320°F (160°C). In a bowl, combine Biscoff cookie crumbs, granulated sugar, and light brown sugar. Pour in melted salted butter and mix until moistened. Press firmly into a 9-inch springform pan.

In a large bowl, beat cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. Add sour cream and vanilla extract. Mix until just combined and smooth.

Crack large eggs into a bowl, lightly beat, and add to the cream cheese mixture one at a time, mixing on low speed until fully incorporated.

Pour the filling over the crust in the springform pan. Bake for 50-55 minutes until edges are set and center is slightly jiggly.

Let the cheesecake cool at room temperature for an hour. Wrap in plastic wrap and refrigerate for at least 6 hours or overnight.

To make the caramel sauce, melt granulated sugar in a saucepan over medium heat until golden brown. Whisk in unsalted butter and gradually add heavy cream, stirring until smooth. Add flaky sea salt.

Remove the springform pan's ring. Drizzle the caramel sauce over the cheesecake and sprinkle with flaky sea salt. Slice and serve immediately.