Step 1: Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the sides.
Step 2: In a medium bowl, mix 1.5 cups graham cracker crumbs and 0.5 cups melted butter until uniform. Press into the bottom of the pan and bake for 10 minutes.
Step 3: In a large mixing bowl, beat 3 packages of cream cheese and 1 cup sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
Step 4: Add 3 large eggs one at a time, beating on low speed until just incorporated. Stir in 1 teaspoon vanilla extract.
Step 5: Pour the batter over the prepared crust. Bake for 45-55 minutes or until the edges are slightly puffed and the center is set but still jiggles slightly.
Step 6: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then, move to the counter to cool completely.
Step 7: Refrigerate for at least 6 hours or overnight. Before serving, pour 1 cup of caramel sauce over the top.