Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted unsalted butter and press into a 9-inch springform pan. Bake for 10 minutes until golden.

In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Gradually add eggs, one by one, then stir in vanilla until well combined.

Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for approximately 45 minutes until the edges are set and the center is slightly jiggly. Allow to cool at room temperature before chilling for at least 4 hours or overnight.

In a medium saucepan, combine sweetened condensed milk, brown sugar, and butter. Stir continuously for about 10 minutes until thickened into a golden caramel. Let cool slightly before pouring over the chilled cheesecake.

Refrigerate the cheesecake for an additional hour after pouring on the caramel. Slice and serve chilled, optionally with fresh fruit or whipped cream.