For the crust:

• Heat oven to 350. Spray a 9 inch springform pan with baking spray. Combine the cookie crumbs, butter and sugar plus the pinch of salt and mix well. Press into the bottom and sides of the pan and bake for about 6-8 minutes.
• Reduce the oven to 325 and prepare a baking dish to use as a water bath. Place two layers of heavy duty foil around the bottom of your springform pan to make sure no water gets in.
• In a stand mixer, cream the cream cheese, vanilla and sugar and totally combined, scraping down the sides as needed. Add the flour and then the eggs, one at at time, and mix until well combined. Add the sour cream and caramel and mix again.
• Gently press the mix through a fine mesh strainer into a clean bowl to remove any lumps and insure a smooth filling.
• Pour into the crust and place into the baking dish. Place in the oven and pour boiling water into the dish (make sure you are using a safe dish for this as non tempered glass will shatter). Allow the water to come up about 1/2 way on the springform pan.
• Bake for about 30-45 minutes (don't go based on time, but on the temp of the filling). The center of the filling should be 150 and it should jiggle in the center but be set at the edges. Turn off the oven and crack the oven door but leave the cheesecake for 45 minutes to cool inside, then remove it. Pour additional salted caramel sauce over the top in a thin layer. Allow to cool to room temp then refrigerate overnight before serving.