Preheat your oven to 350°F (175°C).

Combine graham cracker crumbs and melted butter in a mixing bowl until blended. Press into the bottom of the springform pan and bake for 10 minutes.

Using an electric mixer, beat cream cheese and granulated sugar until smooth. Add eggs one at a time and blend in vanilla until combined.

Pour the cheesecake mixture over the baked crust and bake for 45 minutes until edges are set.

Turn off the oven and crack the door open to cool for an hour.

Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Prepare the caramel sauce by heating sweetened condensed milk, brown sugar, and butter until thickened, about 10 minutes.

Pour warm caramel over the chilled cheesecake and return to the fridge for an hour before serving.