Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham crackers, sugar, and melted butter until wet sand consistency. Press into a 9-inch springform pan. Bake for 8-10 minutes until golden. Cool.

In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, sour cream, and mix until blended. Add eggs one at a time, mixing just until combined. Add vanilla extract.

Pour half the filling into the crust, drizzle caramel sauce, and swirl. Repeat with remaining filling and caramel.

Bake for 60-65 minutes until edges set and center is slightly jiggly. Turn off oven and cool with the door ajar.

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best flavor.

Remove from springform pan, garnish with whipped cream and additional caramel, and serve.