Preheat the oven to 350°F (175°C).

Combine graham cracker crumbs and melted butter in a mixing bowl until resembling wet sand. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Gradually add eggs and vanilla, mixing until well incorporated.

Pour the cheesecake filling over the cooled crust and bake for 45 minutes. Center should be slightly jiggly.

Allow to cool at room temperature for 1 hour, then wrap and refrigerate for at least 4 hours.

Prepare caramel sauce by combining sweetened condensed milk, brown sugar, and butter in a saucepan. Stir for about 10 minutes until thickened.

Spread the cooled caramel topping over the cheesecake and return to the refrigerator for another hour before serving.