Preheat your oven to 325°F (160°C).Mix graham cracker crumbs, melted butter and sugar until well combined. Press into the bottom of a 9-inch springform pan and set aside.In a large mixing bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in the eggs one at a time, then stir in the vanilla extract.Pour the filling over the crust in the springform pan. Bake for about 50 minutes or until the center is set.Allow the cheesecake to cool completely in the pan on a wire rack.For the topping, melt the caramels with heavy cream in a saucepan over low heat, stirring frequently until smooth. Stir in the caramel pieces, reserving some for garnish.Pour the melted caramel mixture over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight.Before serving, sprinkle the reserved caramel pieces on top.
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, melted butter and sugar until...
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