Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs and melted butter, mixing until it resembles wet sand. Press firmly into the bottom of a springform pan and bake for 10 minutes. Let cool.

In a large mixing bowl, beat room-temperature cream cheese and sugar for 2-3 minutes until smooth. Add eggs one at a time, mixing gently, then stir in vanilla extract.

Pour half of the filling into the cooled crust, drizzle with half of the caramel sauce, and create swirls. Pour in the remaining filling and drizzle with caramel, swirling again.

Bake for 50-55 minutes until edges are set and center jiggles slightly when tapped. Turn off oven and crack the door open to let it cool.

Cool the cheesecake in the oven for 1 hour with the door ajar. Transfer to counter to cool completely, then refrigerate for at least 4 hours, preferably overnight.