Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan, creating an even layer. Bake the crust for 10 minutes, until it’s slightly golden, and then allow it to cool while preparing the filling.

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, sour cream, and vanilla extract, mixing well after each addition. Incorporate the eggs one at a time, scraping down the sides of the bowl as needed, until the mixture is fully blended and creamy.

Pour half of the cheesecake filling evenly over the cooled crust, then drizzle some caramel sauce on top, creating a beautiful swirl. Carefully add the remaining cheesecake filling, smoothing it out gently. Top this layer with the remaining caramel sauce, using a knife or toothpick to swirl it through the batter.

Place the springform pan in the preheated oven and bake at 350°F (175°C) for 65 minutes. Once baked, turn off the oven and let the cheesecake sit inside with the door ajar for about an hour to cool gradually.

Once cooled, cover the springform pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.