Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed graham cracker crumbs with melted butter, mixing until fully incorporated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.

In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Pour the cheesecake mixture over the cooled crust. Bake for 45 minutes until the edges are firm but the center jiggles slightly. Turn off the oven and let it cool inside for 1 hour.

Refrigerate the cheesecake for at least 4 hours or preferably overnight, covered with plastic wrap.

In a medium saucepan, combine the sweetened condensed milk, brown sugar, and butter over medium heat. Stir continuously for about 10 minutes until thickened and golden.

Allow the caramel to cool slightly before pouring it over the cheesecake. Return to the refrigerator for 1 hour, then slice and serve.