Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Mix graham cracker crumbs and melted unsalted butter until combined. Press into the bottom of the springform pan.

Beat cream cheese and granulated sugar until smooth, then add eggs one at a time and mix in vanilla extract.

Pour cheesecake filling over the crust. Bake for about 45 minutes until the center is slightly jiggly.

Let the cheesecake cool at room temperature for at least an hour, then chill in the refrigerator for minimum 4 hours.

In a saucepan, combine sweetened condensed milk, brown sugar, and butter. Cook until thickened, then cool slightly before pouring over cheesecake.

Return the cheesecake to the fridge for at least an hour before serving.