Make the salted caramel: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter and stir until melted, about two minutes. (Be careful with this step because the caramel will bubble rapidly when the butter is added.)
Very slowly drizzle in 1/4 cup of heavy cream while stirring. Allow the mixture to boil for 1 minute then remove from heat and stir in 1/2 teaspoon of salt. Allow to cool down before using it. (Caramel thickens as it cools.)
Preheat oven to 375°F (190°C). Line an 8×8 baking pan with aluminum foil with enough overhang on the sides. Set aside.
Make the graham cracker crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with the melted butter, Domino® Golden Sugar, and a pinch of salt. Press firmly into the lined pan and bake for 8-10 minutes. Allow to cool as you prepare the filling. And then reduce the oven to 325°F (165°C).
Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and Domino® Golden Sugar together on medium speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, lemon juice, and vanilla extract, then beat until fully combined. On low speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing.
Scoop out 1/2 cup of batter and place in a medium mixing bowl; stir in the salted caramel until combined. Pour the rest of the batter onto the slightly cooled crust. Drop large spoonfuls of the caramel mixture on top of the filling and swirl gently with a knife.
Bake for 35-40 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy but will sink slightly as they cool. Allow to cool on a wire rack for 30 minutes at room temperature and then chill in the refrigerator for at least three hours, but preferably overnight. Lift the foil out of the pan and cut into squares.
Store bars in a covered container for up to 5 days in the refrigerator.