Prepare the caramel in advance and store in a heatproof container in the fridge to cool.
Preheat your oven to 350F and grease a 9” springform pan. Optionally, line the bottom with parchment paper.
In a mixing bowl, combine ground gingersnap cookies, granulated sugar, and melted butter. Stir until well combined.
Firmly press the crust mixture into the bottom and halfway up the sides of the prepared pan.
Bake the crust for 8–10 minutes until fragrant, then remove and set aside to cool.
Lower oven temperature to 325F and place a large roast pan on the lower oven rack for the water bath.
Start boiling a medium pot of water on the stovetop.
In a stand mixer or large bowl with hand mixer, beat room-temperature cream cheese, sugar, and flour on low speed until completely smooth. Scrape down the sides.
Add eggs one at a time, mixing gently after each addition. Scrape down the bowl again for a smooth mixture.
Add vanilla bean paste, sour cream, and cooled salted caramel sauce. Mix until just combined.
Use a spatula to fold the batter by hand to ensure uniform texture.
Pour the batter into the crust. Tap the pan against the counter to release air bubbles.
Pour boiling water into the roast pan in the oven, then place the cheesecake on the middle rack above it.
Bake for 1 hour and 20 minutes. The cheesecake is done when the outer edges are puffed and the center jiggles slightly when nudged.
Turn off the oven, crack the door open, and let the cheesecake rest inside for 45 minutes.
Remove the cheesecake and pour the remaining caramel sauce over top. If the sauce is too thick, microwave for 30 seconds to loosen.
Chill the cheesecake in the fridge for at least 4 hours or overnight to fully set.
Before serving, sprinkle flaky sea salt over the top. Serve slightly chilled for best presentation and texture.
Store leftovers in an airtight container in the fridge.
