1-2: Preheat your oven to 350°F and grease a 9-inch springform pan; line the bottom with parchment paper if you want to make things even easier. For the gingersnap cookie crust, mix 2 cups of ground gingersnap cookies with 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter, then press it firmly into the bottom and halfway up the sides of the pan.

1-2: Bake that crust for 8-10 minutes, then let it cool while you get the filling ready. Reduce the oven temperature to 325°F and place a large roasting pan on the bottom rack for a water bath. In a stand mixer with a paddle attachment, blend 2 pounds of room temperature full fat cream cheese, 1 cup granulated sugar, and 2 tablespoons all-purpose or gluten-free flour on low speed until smooth, scraping the bowl as needed.

3-5: Next, bring water to a boil for the water bath and add the 4 large room temperature eggs one at a time to the cream cheese mixture, mixing well and scraping between each addition. Stir in 1 teaspoon vanilla extract, 1/2 cup full fat sour cream, and 1/3 cup cooled salted caramel sauce using a rubber spatula for even mixing.

3-5: Pour the batter over the cooled crust, tap the pan to release air bubbles, and place it on the middle rack. Pour boiling water into the roasting pan and bake for 1 hour and 20 minutes, until the edges puff and the center jiggles slightly.

3-5: Turn off the oven, leave the door slightly ajar, and let the cheesecake sit inside for 45 minutes. Finally, remove it, drizzle on additional salted caramel sauce, and refrigerate for at least 4 hours or overnight before sprinkling on a pinch of flaky sea salt and serving.