Crust:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Press the mixture into the bottom of a 9×13-inch baking dish sprayed with nonstick cooking spray. Set aside.

Filling:

1. In another mixing bowl, beat together cream cheese, sugar, and vanilla until smooth.
2. Beat in eggs one at a time.
3. Add sour cream and mix again until smooth.
4. Pour cream cheese mixture over the prepared crust, smoothing the top.
5. Bake for 50 minutes.
6. Turn off the oven, open the door, and let the cheesecake sit in the warm oven for 15 minutes.
7. Remove from the oven and let cool for an hour.

Caramel Topping:

1. Combine brown sugar and butter in a saucepan over medium heat. Stir continuously until the butter is melted and sugar is dissolved.
2. Whisk in condensed milk, corn syrup, and vanilla. Bring to a boil while stirring continuously.
3. Insert a candy thermometer into the mixture and continue boiling until it reaches 225°F (soft ball stage).
4. Let caramel cool in the pan for 3-5 minutes, then pour over the cheesecake.
5. Smooth and let set until cool.
6. Cut into squares and serve.