• Preheat the oven to 300°F. Before making the crust, wrap the outside of a 9-inch springform pan with two sheets of extra-wide foil. This will prevent water from seeping into the pan when baking.

Graham Cracker Crust:

• Place the graham crackers into a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the cookies into a plastic bag and crush them with a rolling pin.
• Add in the cinnamon and butter and pulse again until the crumbs are well coated in the butter. Transfer the cookie crumbs into the springform pan.
• Use a small glass to firmly press the crumbs up the sides of the pan and into the bottom, creating a firm crust.

Cheesecake Batter:

• Place the softened cream cheese, sugar, and vanilla into a stand mixer bowl with the flat beater attached. You can use a hand mixer with regular beaters but increase the mixing time. Beat for 7 to 9 minutes, stopping to scrape down the sides of the mixing bowl often, until the cheese is creamy and smooth.
• Next, add in the cornstarch, cinnamon, sea salt, and sour cream. Mix again for 1 minute. Add the eggs one at a time, with the mixer running. After adding all the eggs, stop to scrape down the mixing bowl, then beat again for a few minutes until the batter is smooth and creamy.
• In a small bowl, prepare the filling: simply combine the brown sugar, cinnamon, and nutmeg. Stir until the mixture is uniform.  

Assembling the Cake:

• To assemble the cheesecake, pour approximately 1/3 of the cheesecake batter into the prepared crust. Sprinkle half of the brown sugar and cinnamon mixture over the batter, then gently pour another third of the batter over the top.
• Repeat this process again, finishing with the cheesecake batter on top. Use an off-set spatula to gently level the top of the cake.

Baking Instructions:

• For baking the cheesecake, use the water bath method. Place the cheesecake into a large baking sheet; a deep pan works great, too. Place the cake and pan onto the middle oven rack, then fill the pan with about ½-inch of hot water.
• Bake at 300°F for 2 hours, then turn the oven off and prop the oven door open a few inches using a wooden spoon.
• Allow the cheesecake to cool slowly! Let it sit in the oven with the door open for 1 hour, then remove it from the oven, out of the water bath, and remove the foil from around the pan. Let the cake cool at room temperature for a few hours, then chill in the refrigerator overnight.

Cream Cheese Frosting:

• Place the softened butter into a medium-sized mixing bowl. You can use a hand mixer or stand mixer; beat the butter for a few minutes until it’s light and creamy.
• Next, add in the softened cream cheese, vanilla, and salt. Beat again for a few minutes, until the mixture is smooth and creamy.
• Add the powdered sugar last, then continue to mix for 4 to 6 minutes, until the frosting is extra fluffy and creamy.
• Transfer the frosting into a pastry bag for piping. I used a simple round tip and a small star tip.

Decorating the Cake:

• Once the cheesecake has cooled, release the springform pan, slide a long knife or flat spatula underneath the crust to release it, then transfer the cake onto a cake stand.
• Pipe the cream cheese frosting onto the cake, starting from the middle and pipe the frosting in a circle to the edges. If desired, add dollops of frosting around the edges of the cake.
• Sprinkle a light dusting of cinnamon over the cream cheese frosting, then drizzle with salted caramel sauce.
• Serve the cheesecake with extra frosting and caramel sauce on top or on the side.