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Prepare the crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated and the mixture holds together when pressed.
Press the mixture firmly into the bottom of a greased 9x9-inch baking pan to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Make the cheesecake filling:
Beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream.
Pour the cheesecake filling over the cooled crust in an even layer.
Bake the cheesecake:
Bake the cheesecake at 350°F (175°C) for 30-35 minutes, or until the center is set (it may still jiggle slightly). Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours to fully set.
Prepare the caramel layer:
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