Preheat oven to 300°F (150°C). Mix graham cracker crumbs, toffee bits, salt, brown sugar, and melted butter. Press into springform pan and freeze.

Combine granulated sugar and light corn syrup in a saucepan, stirring until sugar dissolves. Add butter and cream, stir until smooth. Cool slightly.

Beat cream cheese until smooth, then mix in sour cream, sugar, and vanilla extract. Add eggs one at a time, mixing until smooth.

Pour filling into crust and bake for 1 hour and 20 minutes until edges set. Cool in the oven with door ajar for 30 minutes.

Let cheesecake cool to room temperature, then refrigerate for at least 6 hours or overnight.

Whip heavy cream with powdered sugar until stiff peaks form. Slice cheesecake and top with caramel, toffee bits, and whipped cream.