1. Preheat your oven to 325°F (163°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.

2. Beat the cream cheese in a large bowl until smooth. Add granulated sugar and brown sugar, mix until fluffy.

3. Add eggs one at a time, beating well after each. Then mix in vanilla extract and sour cream until just combined.

4. Sprinkle in flour and mix until incorporated. Do not overmix.

5. Fold in chopped Snickers bars gently with a spatula.

6. Pour the filling over the cooled crust in the springform pan.

7. Place the pan on a baking sheet and bake for 55-65 minutes or until edges are set and the center slightly jiggles.

8. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight.

9. Once chilled, remove from pan. Warm salted caramel slightly and drizzle over top. Sprinkle flaky sea salt if using.

10. Garnish with more chopped Snickers before serving, if desired.