Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan in aluminum foil.
Mix graham cracker crumbs, melted butter, sugar, and salt. Press into the pan and bake for 10 minutes. Let cool.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, beating on low speed.
Mix in heavy cream, vanilla, and salt until combined.
Pour filling into the crust.
Place the pan in a roasting pan and add hot water halfway up the sides.
Bake for 1 hour 15 minutes, until the center slightly wobbles.
Turn off oven, crack door, and cool for 1 hour.
Refrigerate for at least 4 hours or overnight.
Heat sugar in a saucepan over medium heat, stirring constantly.
Once amber-colored, add butter and whisk.
Slowly pour in heavy cream while whisking.
Remove from heat and stir in salt if making salted caramel.
Let caramel cool for 10–15 minutes before drizzling over cheesecake.
