Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well. Add the eggs one at a time, beating on low speed after each addition until just combined.
Layer with Caramel: Pour half of the cheesecake filling into the cooled crust. Drizzle about ⅓ cup of caramel sauce over the filling. Pour the remaining cheesecake filling on top and smooth the surface.
Bake the Cheesecake: Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan, creating a water bath. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Afterward, remove it from the water bath and refrigerate for at least 4 hours or overnight.
Caramel Topping: Before serving, mix the remaining caramel sauce with the heavy cream until smooth. Drizzle this caramel mixture over the chilled cheesecake. If desired, sprinkle a pinch of sea salt on top for a salted caramel effect.
Serve: Slice and enjoy your creamy caramel cheesecake!
