Preheat your oven to 325°F (160°C).

In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until fully incorporated. Add the eggs one by one, ensuring each is fully blended before adding the next. Finally, fold in the sour cream.

Pour the cheesecake mixture onto the crust in the springform pan. Drizzle half of the caramel sauce over the cheesecake and gently swirl with a knife.

Place your cheesecake in the preheated oven and bake for about 50-60 minutes, or until the center is set and slightly jiggly.

Leave the oven door ajar for an hour after baking to prevent cracking. Refrigerate the cheesecake for at least 4 hours or overnight.

Once chilled, carefully remove the cheesecake from the springform pan. Drizzle the remaining caramel sauce on top and slice into wedges.