In a mixing bowl or stand mixer beat cream cheese and 1 cup of sugar until smooth and fluffy.
Add the vanilla, salt, flour, and sour cream mix until well combined.
Add in eggs and beat until fully mixed but making sure not to over mix.
Using pot holders remove the crust from the smoker. Pour cheesecake batter over the crust in the pan.
Add 6 to 8 tablespoons of caramel topping over the batter. Use a butter knife to make swirls into the cheesecake mixture. Just be sure not to press down, you don’t want to dig into the crust.
Put the pan back into the smoker. Place a heat-proof pan or aluminum pan of water underneath.
Close the smoker lid and smoke cheesecake at 275 degrees for an hour and a half.
After an hour and a half, cheesecake should be firm but still slightly jiggles in the center.
Pour more caramel over the top of the cheesecake so that it covers the top of the cheesecake. Sprinkle a little sea salt on top.
Smoke for another 30 minutes.
Remove cheesecake from the smoker. Run a butter knife along the edges, so loosen the cheesecake from the pan. This helps to prevent cracking as the cheesecake sets.
Let the cheesecake cool to room temperature on the counter. Then place it in the refrigerator and chill for at least 6 hours or overnight before slicing and serving.