In a medium bowl, combine the sweet biscuit crumbs, melted unsalted butter, ground cinnamon, and ground ginger. Mix well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom and about 2 inches up the sides of a springform pan to create a sturdy crust. Refrigerate for at least 20 minutes to allow it to set.

In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the caramel sauce and brown sugar, mixing until well blended. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Finally, gently fold in the sour cream and vanilla extract.

Preheat your oven to 325°F (160°C). Pour the filling over the chilled crust in the springform pan. Smooth the top and bake for 55-65 minutes, until the center is slightly wobbly but set.

After baking, turn off the oven and leave the cheesecake inside for about 45 minutes with the door slightly ajar. Let it cool to room temperature for about an hour before refrigerating for at least 4 hours or overnight.

Before serving, take it out of the refrigerator and let it sit at room temperature for 20-30 minutes. Warm up the remaining caramel sauce and drizzle over the cheesecake. Add a sprinkle of sea salt flakes if desired.