Mix graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan. Bake at 350°F for 8 minutes. Let cool.

In a large bowl, beat softened cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing after each addition. Stir in heavy cream.

Pour filling over cooled crust and bake at 325°F for 1 hour. Turn off oven and leave cheesecake inside for 30 minutes. Then, remove and chill in refrigerator for at least 4 hours.

While cheesecake cools, prepare caramel sauce by heating sugar in a saucepan over medium heat until it melts and turns amber. Carefully add heavy cream and stir until smooth. Let cool slightly.

Pour caramel sauce over chilled cheesecake before serving. Garnish as desired.