Preheat your oven to 350°F (175°C) and prepare your springform pan.

Crush 250g of graham crackers into fine crumbs and mix with melted butter. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.

Blend 600g cream cheese with 150g sugar until smooth. Add 3 eggs one at a time, then stir in 1 tbsp vanilla extract.

Pour the filling over the cooled crust and bake for 45 minutes. Let cool at room temperature for about an hour.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

In a saucepan, combine 200g sweetened condensed milk, 150g brown sugar, and 100g butter. Cook over medium heat for 10 minutes until thickened. Let cool.

Pour the caramel over the cheesecake and chill for an additional hour before serving.