Preheat your smoker to 275 degrees.

In a medium bowl combine the graham cracker crumbs, melted butter, and 2 tbsp sugar and mix until well incorporated.

Line a springform pan with parchment paper.

Pour graham cracker crumb mixture into pan and press down and around edges of pan.

Place the crust in the smoker and let smoke as you prepare the filling. (about 15-20 minutes)

In a large mixing bowl beat room temperature cream cheese until light and fluffy.

Add in 1 cup of sugar and continue to beat.

Add in the sour cream,vanilla, sea salt, and flour and beat a little longer until mixture is smooth and ingredients are well combined.

Add in eggs one at a time and beat a little longer being sure not to over mix.

Carefully remove the crust from the smoker and pour batter into the pan.

Drop 6-8 tablespoons of the caramel dessert topping onto batter and use a butter knife to swirl into the mixture. 

Place the pan into the smoker with a heat proof pan or aluminum pan of water underneath.

Close the lid and let the cheesecake smoke at 275 degrees for an hour and a half.

Once the cheesecake is firm but slightly giggles in the center, remove.

Pour more caramel topping on top of cheesecake to cover the top of the cheesecake and sprinkle a little sea salt on top.

Place the cheesecake back in the smoker for another 30 minutes.

Remove and run a butter knife along edges of cheesecake to help prevent cracking as the cheesecake sets.

Let come to room temperature on the counter before placing it in the refrigerator.

Chill at least 6 hours or over night before slicing and serving. 

Serve with more caramel sauce if desired.