Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing the bottom and sides. Optionally, line the bottom with parchment paper.

In a medium bowl, mix together the graham cracker crumbs, gingersnap crumbs, ½ cup of granulated sugar, and melted butter until evenly combined. Press this mixture into the bottom and halfway up the sides of the springform pan. Bake for 10 minutes.

In a large bowl, beat the cream cheese with the remaining granulated sugar and brown sugar until smooth and creamy. Scrape down the sides as needed.

Add the sour cream, vanilla extract, and eggs one by one, mixing each in until just combined.

Pour half of the cheesecake batter over the crust in the pan. Drizzle half of the caramel sauce on top, then swirl it gently with a knife. Pour the remaining batter and smoothen the top.

Bake for 70-80 minutes, or until the center is set but jiggly. Crack the oven door and let it cool for 1 hour.

Refrigerate for at least 4 hours (or overnight for best results). Before serving, drizzle with remaining caramel and sprinkle with sea salt flakes. Serve chilled!