PUMPKIN SWIRL CHEESECAKE drizzle with salted caramel sauce

How to make caramel sauce
• Homemade CARAMEL VANIL...
Add kosher salt to taste for salted caramel sauce
For the base:
250 g / 8.8 oz Biscoff/Speculoos (or alternatively gingersnap) cookies (2 cups of cookie crumbs, packed)
100 g / 3.5 oz (½ cup) unsalted butter, melted
For the filling:
453 g / 16 oz cream cheese, taken out of the fridge an hour or so before using
250 g / 8.8 oz (1 cup) pumpkin puree
3 large eggs, room temperature
100 g (1/2 cup) dark brown sugar
2 tablespoons plain flour
80g (1/3 cup) sour cream, room temperature
1 teaspoon vanilla extract
½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
For the topping:
250 mL / 8.5 fl oz (1 cup) heavy whipping cream
1 tablespoon powder sugar
1 teaspoon vanilla extract
Salted caramel sauce