In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and light brown sugar. Pour in the melted salted butter and mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.

Set your oven to preheat at 320°F (160°C).

In a large bowl, beat the softened cream cheese and granulated sugar using an electric mixer on medium speed until smooth and creamy.

Lightly beat the large eggs in a separate bowl until just mixed. Gradually add them one at a time to the cream cheese mixture, mixing until smooth.

Carefully pour the cheesecake filling over the crust in the springform pan. Bake for 50-55 minutes until the edges are set.

Cool the cheesecake at room temperature for about 1 hour, then refrigerate for at least 6 hours or overnight.

In a saucepan over medium heat, add granulated sugar and stir until melted and golden. Stir in the unsalted butter, then add heavy cream while stirring.

Drizzle the cooled caramel sauce over the cheesecake and sprinkle with flaky sea salt before serving.