First make the caramel:

1. First make the caramel by adding ingredients to pot and bring to simmer over medium heat
2. Continue to simmer stirring frequently
3. As the mixture cooks, you’ll notice that it first darkens in color and soon after, the caramel will start to lighten in color a bit, and that’s when your sauce is just about done (usually 15-20 minutes)
4. Remove caramel from heat and let it cool in the fridge

Make the graham cracker crust:

1. Preheat oven to 350 degrees F and line an 8×8 baking dish with parchment paper (leave an overhang)
2. In a food processor, add the graham crackers, butter and cinnamon until combined
3. Press mixture into the baking dish with hands or spatula then bake in oven at 350 degrees F for 10 minutes and remove to cool completely

Make the cheesecake filling:

1. In a large bowl, cream together cream cheese, coconut sugar and caramel until smooth and creamy
2. Add in yogurt, eggs, vanilla extract and salt until combined
3. Pour cheesecake batter on top of the coolest crust and bake in oven at 325 degrees F for 45 minutes
4. Turn off the heat and open the oven door and allow the cheesecake to cool in oven for about 20-30 minutes then remove to let it continue to cool completely
5. Once cheesecake is cooled, pour more caramel sauce across the cheesecake, sprinkle some flakey sea salt on top and refrigerate until chilled (at least 3 hours or overnight)
6. Slice into bars and enjoy!