Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Mix until well combined and press the mixture into the bottom of a springform pan.

Bake the crust for 10 minutes, then remove and let it cool.

In a large bowl, beat the softened cream cheese with brown sugar and granulated sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.

Pour the filling over the cooled crust. Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door ajar for an hour.

In a saucepan over medium heat, combine brown sugar and butter. Stir until melted and bubbly.

Slowly stir in the heavy cream and bring to a simmer. Remove from heat and add vanilla extract.

Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.

Serve chilled, drizzled with homemade butterscotch sauce.