Make the crust:

1.Preheat your oven to 350°F (175 °C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang so you can lift the bars out later.

2.In a food processor, pulse the graham crackers until they are finely ground.

3.Add the melted butter to the ground crackers and pulse again until the crumbs are evenly moistened.

4.Press the crumb mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup or a glass to press down evenly.

5.Bake in the preheated oven for about 10 minutes, or until the crust is fragrant.

6.Remove the pan from the oven and place it on a cooling rack to cool completely. Meanwhile, reduce the oven temperature to 325°F (163 °C).

Make the filling:

7. In a large bowl, beat together the cream cheese, sugar, and 1/2 cup of caramel sauce using an electric mixer. Scrape down the sides and bottom of the bowl regularly to keep everything smooth and lump-free.

8. Add the sour cream (or yogurt) and mix until combined.

9. Add the eggs, one at a time, mixing after each addition so everything incorporates well.

10. Stir in the vanilla extract and fine sea salt, mixing just until everything is combined — be careful not to over-mix.

11. Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

12. Bake at 325°F (163 °C) for 40 to 45 minutes, or until the edges are puffed and slightly cracked, and the center is just set but still has a gentle jiggle.

13. As soon as the baking time is up, turn off the oven, crack the door open, and leave the cheesecake bars inside for 30 minutes to cool gradually. (You can prop the door open slightly with a wooden spoon.)

14. After 30 minutes, remove the pan and transfer it to a wire rack to let it cool completely.

Make the topping:

15. Place the 1/3 cup caramel sauce in a microwave-safe bowl, and heat in 10-second intervals, stirring in between, until it’s smooth and pourable.

16. Pour the warmed caramel over the cooled cheesecake layer, spreading evenly so it covers the surface.

17. Chill the bars in the refrigerator for at least 4 hours, or ideally overnight, until they are fully set.

18. Just before serving, sprinkle flaky sea salt over the top to give that signature salted caramel finish.