Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter, then press into the springform pan.

In another bowl, beat softened cream cheese with granulated sugar until smooth, then add eggs one at a time.

Stir in vanilla extract, then pour the cheesecake filling over the crust and smooth the top.

Bake in the preheated oven for approximately 45 minutes, until slightly jiggly in the center.

Cool completely at room temperature before chilling in the refrigerator for at least 4 hours.

In a saucepan, combine condensed milk, brown sugar, and unsalted butter, stirring constantly for about 10 minutes until thick.

Pour the caramel over the chilled cheesecake and chill for an additional hour before serving.