Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil.

Combine graham cracker crumbs, light brown sugar, and cinnamon in a mixing bowl. Pour in melted butter and mix well. Press into the bottom of the springform pan and bake for 8–10 minutes until golden.

Beat softened cream cheese until smooth. Gradually add granulated sugar and light brown sugar, mixing until fluffy.

Add eggs one at a time, mixing gently. Stir in sour cream, vanilla extract, flour, and melted butterscotch chips.

Pour the filling over the cooled crust and tap the pan gently on the countertop to remove air bubbles.

Bake in a water bath for 60–70 minutes until edges are set and center is slightly jiggly.

Turn off the oven and crack the door open. Cool inside for 1 hour.

Chill in the refrigerator for at least 4 hours or overnight.

Melt sugar in a saucepan over medium heat until amber. Stir in butter, heavy cream, and sea salt. Boil for 1 minute.

Pour the salted caramel over the cheesecake and let it set before slicing.