Preheat your oven to 325°F (163°C). Line a 9-inch round springform pan with parchment paper and grease the sides.

In a medium bowl, combine the crushed graham crackers, melted butter, and brown sugar. Mix until damp and crumbly.

Press the crust mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Let it cool.

In an electric mixer, beat the softened cream cheese and granulated sugar until light and fluffy.

Add in the cookie butter and mix until combined.

Add the eggs one at a time, mixing well after each addition. Finally, blend in the vanilla extract.

Pour the cheesecake mixture over the cooled crust and smooth the top.

Bake for 45-50 minutes, until the center is set but slightly jiggly.

Let the cheesecake cool for about an hour at room temperature, then cover and chill in the refrigerator for at least 2 hours.

Before serving, warm the caramel sauce and drizzle it generously over the cheesecake.

Add extra cookie butter drizzle for an elevated finish.