Preheat your oven to 400°F (200°C). In a large bowl, beat the cream cheese and sugar until smooth. Add the heavy cream and mix until well combined. Beat in the eggs one at a time, then add the vanilla extract, flour, and a pinch of salt. Mix until fully combined.

Bake

Pour the cheesecake batter into a greased 9-inch springform pan. Bake for 25-30 minutes until the top is dark and caramelized. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.

For the Caramel Mousse

Make the Caramel

In a saucepan, combine granulated sugar and water. Cook over medium heat until the sugar dissolves and turns a golden brown. Remove from heat, carefully add the heavy cream, and stir until smooth. Let cool slightly.

Combine with Egg Yolks

In a bowl, whisk the egg yolks. Slowly pour the warm caramel mixture into the yolks while whisking continuously. Strain the mixture to remove any lumps.

Add Gelatin

Dissolve the gelatin powder in cold water and add to the caramel mixture. Stir until fully combined.

Whip Cream

Whip the remaining heavy cream until soft peaks form. Fold into the caramel mixture until fully incorporated. Refrigerate until set.

For the Graham Cracker Crumble

Prepare the Crumble

In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until combined. Spread onto a baking sheet and bake at 350°F (175°C) for about 10-12 minutes or until golden brown. Let cool.