Caramel Cheesecake Bars

Preheat oven to 350°F (175°C).

For the crust, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13 inch baking dish sprayed with nonstick cooking spray; set aside.

For the filling, beat together cream cheese, sugar, and vanilla until smooth. Beat in eggs, one at a time. Add sour cream and mix until smooth. Pour over prepared crust, smooth top and bake for 50 minutes.

Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes. Remove and let cool for an hour.

For the caramel topping, combine brown sugar and butter in a saucepan over medium heat. Stir until the butter is melted and sugar is dissolved. Whisk in condensed milk, corn syrup, and vanilla and bring to a boil, stirring continuously. Boil until the caramel reaches 225 degrees F.

Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake. Smooth and let set until cool. Cut into squares and serve.