In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and salt.

Pour the melted butter over the mixture and stir until well combined. The texture should be like wet sand.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or a 9x9-inch baking dish. Use the bottom of a measuring cup to compact the crust evenly.

Place the crust in the freezer to set while you prepare the filling.

Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4–5 minutes). Set aside.

In another bowl, using a hand mixer or a stand mixer with a paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the dulce de leche, confectioners’ sugar, sour cream, vanilla extract, and salt to the cream cheese. Mix on low speed until fully combined and smooth. With a rubber spatula, scrape down the sides of the bowl.

Gently fold the whipped cream into the cream cheese mixture until well incorporated. Be careful not to deflate the whipped cream too much.

Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.

Cover the dessert with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the filling to set properly.

In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar. Make sure there are no sugar crystals on the sides of the pan. Stir in the light corn syrup, which helps prevent crystallization.

Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. The sugar will dissolve and begin to turn amber in color. This process may take around 8-10 minutes. Be careful not to let it burn; caramel can go from amber to burnt quickly.

Once the caramel has reached the amber color, remove the saucepan from the heat immediately.

Slowly and carefully pour the heavy cream into the caramel while stirring constantly. The mixture will bubble up vigorously, so use caution to avoid splatters. Continue stirring until the caramel and cream are fully combined.

Stir in the unsalted butter, vanilla extract, almond extract, and salt. Keep stirring until the butter has melted, and the caramel sauce is smooth and creamy.

Allow the caramel sauce to cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or glass jar. Let it cool to room temperature. As it cools, it will thicken.

Once the caramel has completely cooled, take the cheesecake out of the refrigerator and remove it from the springform pan.

Pour the caramel over the top of the cheesecake.

Serve immediately and enjoy!