Preheat oven to 160°C (325°F). Line a 23x23cm (9x9 inch) baking pan with parchment paper, leaving overhang on two sides.

Combine crushed graham crackers, 85g melted butter, and 2 tbsp sugar. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Prepare the tamarind caramel: In a saucepan, combine 100g sugar and water over medium heat. Swirl gently until sugar dissolves, then cook without stirring until amber colored, about 5-7 minutes.

Remove caramel from heat and carefully whisk in heavy cream, tamarind paste, salt, and 30g butter until smooth. Set aside to cool slightly.

Beat cream cheese and 150g sugar with an electric mixer until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.

Mix in vanilla extract, sour cream, and flour until just combined. Do not overmix.

Pour cheesecake batter over the cooled crust and smooth the top with a spatula.

Drizzle spoonfuls of tamarind caramel over the cheesecake batter. Use a knife or skewer to create decorative swirls throughout.

Bake for 35-40 minutes until edges are set but center still has a slight wobble. Turn off oven and leave door slightly ajar for 30 minutes.

Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Using the parchment overhang, lift cheesecake from pan and cut into 12 bars with a sharp knife dipped in hot water between cuts.

Serve chilled, drizzled with any remaining tamarind caramel if desired.