Preheat your oven to 350°F (175°C).

Combine the graham cracker crumbs with melted unsalted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes.

Beat the cream cheese and granulated sugar until smooth, then add eggs one at a time, mixing well. Stir in vanilla extract.

Pour the cheesecake filling over the cooled crust and bake for about 45 minutes until set with a slight jiggle.

Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Prepare the caramel by combining sweetened condensed milk, brown sugar, and butter. Stir over medium heat until thickened. Pour over the chilled cheesecake.

Remove the springform pan sides, slice, and serve chilled with optional garnishes.