Crust
1 cup flour
1 tablespoon granulated sugar
1 tablespoon packed brown sugar
Pinch of salt
1/2 cup cold butter, cubed

Filling
24 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt

Sauce
1 1/2 cups brown sugar
1/2 cup butter
3 tablespoons half-and-half or milk
1 egg, beaten
1 teaspoon vanilla extract
Pinch of salt

Crust: Combine flour, sugar, brown sugar and salt; cut in butter. Knead until dough begins to come together, then press into greased and floured 10-inch springform pan. Bake on middle rack at 325 degrees F for 20 minutes. Remove from oven and cool.

Filling: Beat together cream cheese, sugar, brown sugar and vanilla extract until well blended. Beat in eggs and sour cream. Stir in flour and salt until blended. Pour into cooled crust and bake on middle rack at 350 degrees F for 35 to 40 minutes or until edges begin to darken but center is still jiggly. Cool in oven.

Refrigerate for 3 hours.

Sauce: Mix brown sugar, butter, cream, egg, vanilla extract and salt in heavy bottom saucepan. Cook over medium-high heat until mixture begins to boil. Reduce heat to medium and cook, stirring, for 1 minute. Remove from heat and cool.

Pour cooled sauce over cake and serve immediately.