Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until blended. Press into the bottom of a springform pan, and bake for 10 minutes.

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Integrate eggs one at a time, and stir in pure vanilla extract.

Pour the cream cheese mixture over the cooled crust. Bake for approximately 45 minutes, until the edges are set and the center is slightly jiggly.

After baking, let the cheesecake cool in the oven for about an hour without opening the door.

Let it sit at room temperature for another hour before covering and refrigerating for at least 4 hours or overnight.

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

Pour the cooled caramel topping over the cheesecake and return to the refrigerator for an additional hour before serving.